I know one of the things that brings me joy is spending time with my family and friends. And in the summer there’s no better way to do than with a delicious barbecue – poolside, lakeside, or just in your backyard. There’s just something about everyone gathering to relax and share… and eat! One of the things my mom always shows up with is her Corn Salad. It’s a light and refreshing side that is perfect for any summer meal, just like the delicious and refreshing flavor of Mike’s Hard Lemonade. Mike’s is incredibly light and with so many flavors I know there will always be something for everyone to enjoy, making it the ideal refreshment for a summer of grilling and barbecues.
Now, let’s make some Corn Salad!
Make the dressing by combining the mayo, vinegar, salt, pepper, and garlic powder in a small bowl.
In a larger bowl, combine the corn, onions, chilies, and tomatoes. (Be sure to see the note in the recipe if you want to substitute fresh corn for the canned.)
Stir to get everything all combined.
Add the dressing and mix well. Place in the refrigerator for about 2 hours to allow all the flavors to blend and get happy together. Served chilled.
Corn Salad
Ingredients
- 4 tablespoons mayonnaise
- 2 tablespoons red wine vinegar
- 1/4 teaspoon salt
- 1/4 teaspoon black pepper
- 1/4 teaspoon garlic powder
- 2 (11-ounce) cans white shoepeg corn, drained
- 4 green onions chopped
- 1 (4-ounce) can chopped green chilies, drained
- 2 Roma tomatoes seeded and chopped
Instructions
- In a small bowl, make the dressing by whisking the mayo, vinegar, salt, pepper, and garlic powder together. Set aside.
- In a large bowl, combine the corn, onions, chilies, and tomatoes. Add the dressing and stir to combine. Refrigerate for an hour or 2 to allow the flavors to develop. Served chilled.
Anne says
This salad looks so yummy! I can’t wait to try it out 🙂
Stacey says
Hope you’ll enjoy it!!!
Carrie Lowe says
Cant wait to make this corn salad it sounds out of this world.
Stacey says
Hope you enjoy it!!
Sarah says
The salad is very good! I didn’t have the can of green chilis so I used some salsa verde instead, which worked out pretty well. I also added a minced red pepper because I had it on hand. Might try an orange pepper next time for color variety.
Stacey says
Sounds great, Sarah!!
Aunt J says
Try this one with grilled roasting ears. Oh my!
Stacey says
YUM!!!!!
Lynn says
If using fresh corn should it be cooked first? This looks and sounds delicious!
Stacey says
I prefer it raw in this salad, but you are welcome to steam it if you wish.
Rhonda D says
Family loved this salad first time I made it. Second time around I added a bit of cumin and fresh from garden cilantro and got the Wow oh my goodness remarks. Had no leftovers for my lunch the next day.
Stacey says
Way to make it your own!! 🙂
Diane Cole says
Are you not doing the Cooking School at All South anymore?
Stacey says
Hi Diane! Yes, I’m working with them to schedule a few classes this Fall. Hope you can join us!
Cynthia Greenfeather says
Thanks for the recipe! There don’t seem to be many online of this type. We sometimes eat at a Mennonite buffet, and once they had corn salad, and I couldn’t find a recipe anything like it. They don’t put tomatoes or green chilies in theirs, but I think it had diced green bell peppers in it. Otherwise it looks about the same. Thanks!
Stacey says
Hope you’ll enjoy it!
Karen Chastain says
Very good; roasted the corn and added a half teaspoon of sugar…It really added a lot of depth to the salad!
Stacey says
Yum!
Sue says
I think some black beans and some bacon would take it over the top.
Stacey says
Sounds GREAT!
Sherry says
Do you use Miracle Whip or Hellmans Mayonnaise?
Stacey says
I actually prefer Duke’s, but you’ll want to use a mayo, not a salad dressing like Miracle Whip.