Cold Corn Salad Recipe
Not Just for Summer

This easy Cold Corn Salad Recipe is crisp, fresh and creamy. There is crunch, juice, and lots of flavour.

The simple dressing allows the real taste of the veggies to come through.


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Gather up the Cold Corn Recipe Ingredients plus the necessary tools.

Cold Corn Recipe Ingredients:

  • 1 can of corn OR 12 oz (340 ml) of frozen or fresh cooked corn
  • 1/2 green pepper
  • 1/2 English cucumber
  • 1/2 red onion
  • 1/2 package grape tomatoes OR 1 medium tomato
  • 1/2 cup mayonnaise
  • 1 tsp (5 ml) sugar (optional)



If using canned corn - drain it.

If using frozen corn - thaw it.

If using cooked cob corn - remove the kernels from the cob.

Place the corn in a medium sized bowl.


Dice up 1/2 of the red onion.

For instructions on How to Dice  a Red Onion - click here.


Add the onion to the cold corn recipe bowl.


Dice up the green pepper.

For instructions on How to Dice Sweet Peppers - click here


Add the sweet pepper to the cold corn recipe bowl.


Slice and dice the English cucumber.

For a tutorial on How to Slice English cucumber - click here.


Add the cucumber to the cold corn recipe bowl.


Cut the grape tomatoes in half OR dice up the whole tomato and add to the recipe bowl.

For instructions on How to Dice a Tomato - click here

Add the mayonnaise and stir to blend everything together.

Taste test and adjust the seasoning to your preference. (A touch of sugar really makes a difference.)

Cold Corn Recipe Yield: this recipe for Cold Corn Salad serves 4 - 6.



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