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Recipe: Kim's Summer Corn Salad

This salad is great at cookouts and is quick to fix If salad is too dry or gets too dry add a little milk.

Kim's Summer Corn Salad Ingredients

  • 1 (15.25 ounce) can whole kernel corn, drained

  • 1 (15.25 ounce) can white corn, drained

  • 2 tomatoes, chopped

  • (15 ounce) can sweet peas, drained

  • 1 cucumber, diced

  • 1 purple onion, diced

  • 3 tablespoons pimentos

  • 1 cup mayonnaise

  • salt and pepper to taste

How to Make Kim's Summer Corn Salad

  1. In a large bowl, mix the corn, white corn, tomatoes, sweet peas, cucumber, onion, and pimentos. Fold in the mayonnaise. Season with salt and pepper. Cover, and chill at least 1 hour in the refrigerator.

Kim's Summer Corn Salad Nutritions

  • Calories: 208.8 calories

  • Carbohydrate: 18 g

  • Cholesterol: 7 mg

  • Fat: 15.3 g

  • Fiber: 2.5 g

  • Protein: 3 g

  • SaturatedFat: 2.3 g

  • ServingSize:

  • Sodium: 384.8 mg

  • Sugar: 3.9 g

  • TransFat:

  • UnsaturatedFat:

Kim's Summer Corn Salad Reviews

  • I love it when people change a whole recipe, including ingredients, and then give it three lousy stars. Sheesh, if youre going to do that, send in your own recipe

  • As written I have to give this recipe 3 stars. I liked the basic idea, but I had to change the ingredients. First of all, I used fresh corn, cooked and cut off the cob. I used frozen peas instead of canned because....Yuck Canned peas are icky. I used grape tomatoes, cut in half instead of large tomatoes to cut down on the liquid, and seeded the cucumber for the same reason. I also made a vinaigrette instead of mayonnaise. My husband said he didnt think he would like a corn salad, but he really liked this one. Although I made several changes, I thank you for the recipe

  • This is a fast salad that is great as a side dish. I have served it twice now, followed the recipe exactly and both times it was a hit. Everyone went home asking for the recipe.

  • A good way to get your veggies. I used frozen corn and peas instead of canned. I substituted scallions for onion and orange bell pepper for pimentos.

  • I had a corn salad from a small town grocery store deli several years ago that was so delicious, but have never found it anywhere else or was able to recreate it. When I found this recipe, I thought Id give it a try and let me tell you, this is it The only change I made was leaving out the peas as the salad I had didnt have them and I dont care for them. Delicious You have to try this, it is perfect for summer and so easy to make.

  • This was delicious and a perfect substitute for a lettuce salad. I used Green Giant Steam Crisp Super Sweet White Corn (11 oz.), Green Giant Steam Crisp Super Sweet Yellow and White (11 oz.), Le Sueur Very Young Small Sweet Peas, a small jar of pimientos, the 2 tomatoes, and cucumber and green onion to our taste preference. I used only 1/4 cup light mayonnaise, which was perfect for this amount of vegetables. It makes a lot

  • This is excellent I scaled it X3 for 40 servings (but just used one can of peas). Got lots of compliments on it. I wil definately make it again.

  • This is such a fun change from lettuce salads. I served it to guests who at first didnt know what to make of it...peas and corn? For this reason, Id suggest making the servings small, like in a lettuce cup. Not exactly rave reviews, but everyone liked it fine, and its pretty filling. I make it for myself on occasion, but I only use frozen corn and peas, then microwave them to just thaw out, never cook them. They are a lot sweeter that way. I also used fresh red bell pepper and no cucumbers (my husband is allergic). This is an easy recipe to change to suit your tastes. The point is to keep it simple. Thanks Kim, for this great idea

  • Left out the pomentos. It was awsome I served it as a dip with tortilla chips. Everyone liked it Especially those that dont care for tomato base salsas.

  • TOO MUCH ONION Will make again but will adjust the onion.

  • Easy to put together, easy to clean-up AND - IT TASTES GREAT TOO YUMMY

  • Fantastic My only complaint is that the amount of mayo is a bit much.. It was really liquidy, but other than that, my whole family loved it Great summertime dish

  • Sorry...I have a question...not being a master chef by any means, what can I substitute for the mayonnaise? Thanks

  • Great recipe with a little tweaking. I dont understand why anyone gets upset when people add their own touches. This is the reason I read the recipes. I am always glad to hear how others make it their own way.

  • Excellent This is quick, easy, and very tasty Great hit for our family.

  • This was okay, but I didnt love it. It seemed to be similar to a corn salsa, but then mayo was added and it seemed a little odd, but it tasted okay.

  • Im with you, people change your recipe and then give you 3 stars, changed from a fat based sauce to a vinegar base, its not even close to your recipe. I made it EXACTLY Like you listed, it was very good, fresh and very pleasing on a hot day, plates up nice too. I may add a few green onions next time and reduce the purple onion, just cause I love green onions. But your recipe was perfect Thank you. If you like Shrimp, try my "Kevins Seashells" listed on this site, let me know what you think, but if anything please use Fresh Shrimp, caught in the USA, not canned shrimp, ( I cant believe they even make canned shrimp) Ewww I live on the Gulf Of Mexico, so one throw of the net and I have fresh live shrimp.

  • I made this for a cookout that I went to, and it went over really good. I really love it and will have it again. Unfortunately DH didnt care for it. I used frozen corn & peas though. Because I was worried about about mayonnaise I made and oil & vinegar dressing instead - per one other review. I used a drizzle of sesame oil and 1/4c vegetable oil. I also used 2tbsp balsamic vinegar, then added a drizzle more - so maybe more like 3tbsp? I also added sesame seasoning mix along with the salt and pepper. I also cubed up a block of sharp cheddar cheese to mix in - that went so well with everything else. My MIL really loved this.

  • I made a couple adjustments and it was great 1) used 1/2 red onion (tossed it with salt in a colander then drained excess liquid before mixing into other ingredients); and 2) used blanched shelled edamame (soy beans) increased of canned peas. The edamame made it bright and had great texture. Oh and I used light mayo instead and added a squeeze of fresh lemon juice.

  • Love this recipe. Ive made it probably about a dozen times now and have had several people ask for the recipe. Super easy to make and scale up if needed. The ONLY change I make is I halve the mayo and replace that with miracle whip and its perfect

  • I loved this recipe The only thing I left out was the peas because I dont like them.

  • Made this for a side dish - - my family loved it. I loved it because it was so easy I substituted the mayo for the fat free mayo, and I dont think anyone noticed. Ill be keeping this one on hand for a quick summer side dish

  • Plan on making this for Thanksgiving Easy recipe, things have on hand, and not a lot of things the kids wont eat. Will rate after weve eaten. Thanks for sharing with us. Oops, says I have to rate before can comment so will go on and give it a 5 just based on reasons given.

  • It was a very good salad. I used fresh corn instead of canned and added Mrs.Dash Spicey jalapeno seasoning since I like things with a kick. Everyone loved it Maybe next time Ill toss in some shrimp

  • Oh heck yeah I get so tired of the same ole/same ole cool summer dishes (think slaw, potato salad, etc.) This was quick, easy and super yummy. The only change I made was using frozen peas instead of canned. I might add some pasta shells when I need a little more substance, but this was great as is. Also a great "leftover" veggies dish. You could easily add that last stalk of celery, artichoke heart, sweet pepper. Im already thinking about throwing in some pico de gallo for an easy side dish for fish tacos...

  • This is a nice change from the typical vinegarette corn salad. I didnt have pimntos so used some diced green pepper. Celery would be a nice addition as well. As others have suggested- remove the seeds from the tomatoes and cucumber, and blot with paper towel to prevent the salad from getting runny. And chop just enough purple onion to suit your taste as a whole one would be way too much. Im watchful of calories so used Hellmans Light Mayo and it worked great. I used frozen peas which added additional crispness.

  • This was delicious Took it to a girls night out party and it got rave reviews. The only thing I changed was to add about 1/4 cup ranch dressing mix and about 1/4 cup sugar. Im from the South so everything is better with a little sugar. Will definitely be making this again.

  • I thought this was perfect for a hot summer day. Needed something to take to a fish fry and this was light, refreshing and a perfect side. I used frozen peas and corn instead of canned but everything else was the same as the recipe. I made it in less than 10 minutes and out the door it went to the fish fry. Because the veggies were frozen by the time they got there to be served they had thawed the right amount and were still super cold which made it perfect. When my grandma was alive she used to make something like this many, many years ago and I am so glad I found the recipe. It will be made often. Next time I make it I may cut down on some of the onion because it really did pop and I think a little less would tone it down a bit. Thank you

  • Add a little garlic powder.

  • Other than using frozen corn and peas I made this recipe as written. I am not a big fan of canned peas. I thought that it is a great tasting recipe. Everyone that had tried it loved it so I made it for my barbecue again tonight. I know I will get great reviews for it. Thanx for the recipe.

  • A new go to summer salad. The easiest to make and delicious. I couldnt find white corn so used 2 cans of kernel corn. Used frozen peas instead of canned, firmer and better flavour than canned I think. I didnt think that just mayo salt and pepper would make a good dressing but it was excellent.

  • Hard to go wrong with such a great recipe The first time I used only ingredients I had on hand: 12 oz frozen corn, 6 oz frozen peas, half a sweet onion, and half a Roma tomato. Drained with half a cup of mayonnaise and a couple dashes salt and pepper each, it turned out

  • I will make this again, very easy to make and a nice summer salad.

  • Love it Refreshing summer dish

  • This turned out very good

  • I LOVE it My whole family does. This is one of the best and easiest summer dishes I have ever had. Its like eating so many layers of deliciousness at once

  • I liked it a lot, but would definitely recommend using fresh corn. The crunch makes it so much better

  • I really liked this, this would make a great summer salad, with garden fresh veggies.

  • This is a delicious recipe as is. Would not change a thing.

  • I made this yesterday and I am so happy that I did.

  • I had 11 ounce cans of corn so I used 3 cans. 2 peaches and cream and 1 yellow . I also used frozen peas cooked a bit and then cooled rather than canned which I dont like. I didnt use the entire onion as I felt it was too much onion and I was right. I cut up finely about 1/4 cup purple onion and used cherry tomatoes cut in half. I wanted a smaller salad so I kept some corn and peas out but used the as directed amount of everything else. It was delicious and the next day I added the extra peas and corn and put in a bit more mayo to stretch it. This is such a different salad and makes a lot. It will be going to my next potluck. Try it you wont be sorry.

  • Perfect little salad. And you can do a lot with this recipie. I halved it and it tastes great.

  • Followed this recipe exactly & took it to a neighborhood cookout. It was a huge success & everyone loved it

  • I make this recipe when I make shrimp kabobs Only omit the peas and pimentos bc I never have those on hand but it is always a hit. Great recipe

Source: Kim's Summer Corn Salad

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