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.
- 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
- 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.
Use fresh corn: Cut the kernels off about 3 medium sized ears of corn and use in place of the canned.
Garlic Soy Cucumber Salad
Taco Pasta Salad
Southern Collard Greens
Feeding people makes me happy. It’s just about as plain and simple as that. There are few things in this world that I delight more in than my family and friends gathered around my table enjoying a meal. Pull up a chair and join us! 
This salad looks so yummy! I can’t wait to try it out 🙂
Hope you’ll enjoy it!!!
Cant wait to make this corn salad it sounds out of this world.
Hope you enjoy it!!
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.
Sounds great, Sarah!!
Try this one with grilled roasting ears. Oh my!
YUM!!!!!
If using fresh corn should it be cooked first? This looks and sounds delicious!
I prefer it raw in this salad, but you are welcome to steam it if you wish.
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.
Way to make it your own!! 🙂
Are you not doing the Cooking School at All South anymore?
Hi Diane! Yes, I’m working with them to schedule a few classes this Fall. Hope you can join us!
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!
Hope you’ll enjoy it!