Best 5 Secret Recipe Cold Corn Salad Recipes

Indulge in a refreshing and delightful side dish perfect for summer gatherings and potlucks – Cold Corn Salad! This classic salad combines the sweetness of corn with a medley of crisp vegetables, a tangy dressing, and a touch of herbs for a burst of flavor. Whether you prefer a traditional recipe, a creamy version, or a unique variation with bacon or avocado, this article offers a collection of cold corn salad recipes to suit every taste. Get ready to elevate your next picnic, barbecue, or family meal with these vibrant and delicious salads that are sure to impress.

Let's cook with our recipes!

CORN SALAD

Corn Salad image

Provided by Stacey

Time 25m

Number Of Ingredients 9

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)

Steps:

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.

SECRET RECIPE COLD CORN SALAD

Secret Recipe Cold Corn Salad image

I definitely recommend doubling this recipe as it is so good that you won't have a kernel left. If you are serving this to kids you don't have to put in the red onion and if you have trouble finding sour pickles a deli will always sell you some sour pickle juice if you just ask. Due to the pickle juice, this will develop a sour taste if left overnight so use within a couple of hours of preparing. Enjoy!

Provided by scancan

Categories < 30 Mins

Time 30m

Yield 6-8 serving(s)

Number Of Ingredients 9

Ingredients

16 ounces corn (if using frozen then steam briefly)
1/2 cup hellman's light mayonnaise or 1/2 cup olive oil mayonnaise
1/4 cup sour pickle juice
1/2 of large red bell pepper, finely diced
1/2 red onion, finely diced
1 cucumber, peeled, seeded, and finely diced
1 tablespoon fresh dill or 1/2 teaspoon dried dill
garlic powder, to taste
salt and pepper, to taste

Steps:

Steam corn if using.
Drain well.
Dice vegetables and add to the corn.
Add remaining ingredients and mix well.
Chill for 30 minutes before serving.

QUICK CORN SALAD

Quick Corn Salad image

This sensational salad is a delight to serve because you can make it ahead and it's an easy way to put garden bounty to good use. With colorful ingredients like corn, tomato and green pepper, it's also pretty in the bowl and on your plate. -Rita Reifenstein, Evans City, Pennsylvania

Provided by Taste of Home

Categories Lunch

Time 10m

Yield 8 servings.

Number Of Ingredients 6

Ingredients

2 cups fresh or frozen sweet corn
3/4 cup chopped tomato
1/2 cup chopped green pepper
1/2 cup chopped celery
1/4 cup chopped onion
1/4 cup ranch salad dressing

Steps:

In a large salad bowl, combine vegetables; stir in dressing. Cover and refrigerate until serving.

Nutrition Facts : Calories 64 calories, Fat 1g fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 93mg sodium, Carbohydrate 15g carbohydrate (0 sugars, Fiber 0 fiber), Protein 2g protein. Diabetic Exchanges

FRESH CORN SALAD

Fresh Corn Salad image

Take advantage of summer's seasonal bounty with Ina Garten's easy Fresh Corn Salad recipe from Barefoot Contessa on Food Network, made with fresh basil.

Provided by Ina Garten

Categories side-dish

Time 13m

Yield 4 to 6 servings

Number Of Ingredients 7

Ingredients

5 ears of corn, shucked
1/2 cup small-diced red onion (1 small onion)
3 tablespoons cider vinegar
3 tablespoons good olive oil
1/2 teaspoon kosher salt
1/2 teaspoon freshly ground black pepper
1/2 cup julienned fresh basil leaves

Steps:

In a large pot of boiling salted water, cook the corn for 3 minutes until the starchiness is just gone. Drain and immerse it in ice water to stop the cooking and to set the color. When the corn is cool, cut the kernels off the cob, cutting close to the cob.
Toss the kernels in a large bowl with the red onions, vinegar, olive oil, salt, and pepper. Just before serving, toss in the fresh basil. Taste for seasonings and serve cold or at room temperature.

COLD CORN SALAD

Cold Corn Salad image

Make and share this Cold Corn Salad recipe from Food.com.

Provided by mary k smith

Categories Corn

Time 10m

Yield 4-6 serving(s)

Number Of Ingredients 5

Ingredients

1 can white shoepeg corn, drained
1 tomatoes, diced
2 -3 green onions, chopped
1 -2 tablespoon mayonnaise
salt and pepper

Steps:

combine corn, tomatoes, green onions and mayonaise.
salt and pepper to taste.
chill and eat.

Nutrition Facts : Calories 22.3, Fat 1.3, SaturatedFat 0.2, Cholesterol 1, Sodium 28.9, Carbohydrate 2.6, Fiber 0.6, Sugar 1.2, Protein 0.4

Tips:

For the best flavor, use fresh corn. If using frozen corn, thaw it completely before using.
If you don't have fresh herbs, you can use dried herbs. Just use about 1/3 of the amount of dried herbs as you would fresh herbs.
To make a vegan version of this salad, omit the bacon and use a vegan mayonnaise.
This salad can be made ahead of time. Just cover it and refrigerate it for up to 3 days.

Conclusion:

This cold corn salad is a delicious and refreshing side dish that is perfect for any summer gathering. It is easy to make and can be tailored to your own taste preferences. Whether you like it sweet, savory, or somewhere in between, this salad is sure to please everyone at your table.