Kristi's Corn Salad

Kristi's Corn Salad

18 Reviews 2 Pics
  • Prep

    15 m
  • Ready In

    3 h 15 m
Recipe by  KRISTIS1

“This is a simple summer salad.”

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Adjust Servings

Original recipe yields 10 servings



  1. In a large bowl, toss together the corn, zucchini, pimentos, red onion, and green chile peppers.
  2. In a jar with a lid, mix the olive oil, lime juice, cider vinegar, cumin, salt, pepper, and garlic salt. Seal, and shake well.
  3. Pour the oil mixture over the corn mixture, and gently stir to coat all ingredients. Cover, and chill at least 3 hours in the refrigerator before serving.

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Reviews (18)

Rate This Recipe


Mmmm! Good stuff! This was even better than I expected. The dressing was delicious. I used fresh, raw corn (8 ears), and 1/2 clove garlic plus 1/4 tsp sea salt instead of garlic salt. The only change I'd recommend is to cut back on the olive oil--I used 1/2 cup, and that was plenty (just make sure you adjust the lime juice and cider vinegar accordingly so it's not too sour--I eyeballed it and then added a drizzle of juice from the pimentos). I only had about an hour to let it marinate, and that was just fine.



This is excellent to go with a Bar-B-Q, very tasty, everyone loved it at my husbands birthday party. I used grilled corn nibs from Trader Joe's, gave added flavor and color contrast. I will keep this recipe and make it again.

Baking Nana

Baking Nana

This is a beautiful, mouth watering taste of summer. I used fresh corn, blanched and cut from the cobs. Thank you for a tasty & easy recipe.

More Reviews

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Amount Per Serving (10 total)

  • Calories
  • 221 cal
  • 11%
  • Fat
  • 15.3 g
  • 23%
  • Carbs
  • 22 g
  • 7%
  • Protein
  • 3.4 g
  • 7%
  • Cholesterol
  • 0 mg
  • 0%
  • Sodium
  • 578 mg
  • 23%

Based on a 2,000 calorie diet



previous recipe:

Kim's Summer Corn Salad


next recipe:

Corn and Roasted Red Pepper Salad