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Zesty Corn Salad

We discovered this recipe at a Fourth of July celebration years ago. It's been a favorite ever since.—Jennifer Sikes, Tyler, Texas
  • Total Time
    Prep: 20 min. + chilling
  • Makes
    5 servings

Ingredients

  • 1 can (15-1/4 ounces) whole kernel corn, drained
  • 2 cans (7 ounces each) white or shoepeg corn, drained
  • 2 celery ribs with leaves, chopped
  • 1/2 cup green pepper, chopped
  • 1/2 cup sweet red pepper, chopped
  • 4 green onions, sliced
  • 1 jalapeno pepper, seeded and chopped
  • 1/2 cup Italian salad dressing
  • 1/2 teaspoon ground cumin

Directions

  • In a large bowl, combine the first seven ingredients. Combine salad dressing and cumin; pour over corn mixture and toss to coat. Cover and refrigerate for 1 hour or until chilled.

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