I don’t know about you but I think that summer is the best time to have corn, especially if its corn salad. This quick and easy recipe for corn salad is exactly the side dish you need in your next meal. Full of color and rich flavors - YUM!
The main ingredient of this salad is obviously corn. In addition to the corn, I added pickles, red bell pepper, and few leaves of parsley. The dressing for the salad is made with lemon juice, olive oil, mayonnaise, salt, and pepper. The salad is a bit creamy thanks to the mayonnaise and the lemon juice gives it a sharp kick. That’s a perfect combination!
Usually, corn salads are made with raw onions, I don’t like it very much so I don’t add raw onions to my salads. If you love raw onions then go ahead and add them.
This salad is perfect for any occasion and can be made all year round if you use frozen corn or from a can.
To cut the parsley leaves, I used herb scissors. You can use a knife too but I find the scissors much easier and the leaves are the right size afterward.
The recipe yields a small salad, however, if you have a big family or guests are stopping by and need a bigger portion, then be sure to double the ingredients.
For more salad recipes, be sure to check my salads recipe index.
Let's get started making this yummy salad:
Easy Corn Salad
- 2 cups corn kernels
- 2 small pickles
- 1 red bell pepper
- Few leaves parsley
For the dressing:
- 2 tablespoon olive oil
- Juice of half a lemon
- 1 tablespoon mayonnaise
- Salt and pepper by your taste
- Cut the pickles and red bell pepper to small cubes.
- With herb scissors, cut the parsley leaves.
- Add the parsley, red bell pepper, and pickles to a bowl.
- Add the corn kernels.
- In a small bowl, mix all dressing ingredients.
- Pour the dressing on the salad.
- Serve and enjoy!