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.
Recipe Card
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.
Notes
Please note:
If nutritional values are provided, they are an estimate and will vary depending on the brands used. If calorie count and other nutritional values are important to you, I recommend grabbing your favorite brands and plugging those ingredients into an online nutritional calculator.
I’m using this recipe for our upcoming family reunion. The picture has me licking my chops!
Hope everyone loves it!
This is soooo good! We have made it 2 days in a row, we used tomatoes out of our garden. This is a great summer side dish and would be great for cookouts and potluck dinners. A big hit here!
Yours is so vibrant and pretty! Glad to hear you’ve enjoyed it!
Made this for my bunco group tonight. Lots of compliments.
So glad everyone enjoyed it!
I made it for our family reunion & it was delicious! I used Hellman’s Light Mayo to cut some calories. Made it the night before & off we went the next morning. Thank you for sharing this recipe 😊
So glad everyone enjoyd it!
Hoping to make this for a family reunion. Can you make it the night before?
Brenda, I don’t see why not because we are always eating leftovers the next day!
Super easy salad! It was delicious and is so versatile; you can add your preferences as available. I added cucumber, orange sweet pepper, fresh basil and omitted chili peppers. The dressing is a good balance. Thank you!
So glad to hear you enjoyed it and thanks for sharing how you made it your own!
Do you use Miracle Whip or Hellmans Mayonnaise?
I actually prefer Duke’s, but you’ll want to use a mayo, not a salad dressing like Miracle Whip.
I think some black beans and some bacon would take it over the top.
Sounds GREAT!
Very good; roasted the corn and added a half teaspoon of sugar…It really added a lot of depth to the salad!
Yum!
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!
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!
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!! 🙂
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.
Try this one with grilled roasting ears. Oh my!
YUM!!!!!
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!!
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!!
Dear God, there is fresh corn everywhere. Why would you use canned in this. And nobody wants this in the Winter when you can’t get fresh corn. The only canned thing I’d put in it would be half a dozen diced sweet pickles. And half a dozen cold diced eggs too. Pretty much potato salad with corn as a base. And don’t forget some mustard.
I made it just last weekend with fresh corn, but I often make it this way because my mother made it this way. And I hope that in the future you’ll be a little more thoughtful in the way you comment. This feels super judgmental. I think you certainly could have said the same thing without making it sound so rude.
It sounds pretty good to me even with the convenience of canned corn. I agree that comment bordered on rude and thoughtless.