Kristi's Corn Salad15 Reviews
- Prep: 15 min
- Ready In: 3 hr 15 min
“This is a simple summer salad.” - by KRISTIS1
Original recipe yields 10 servings
- In a large bowl, toss together the corn, zucchini, pimentos, red onion, and green chile peppers.
- In a jar with a lid, mix the olive oil, lime juice, cider vinegar, cumin, salt, pepper, and garlic salt. Seal, and shake well.
- 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.
Amount Per Serving (10 total)
- 221 cal
- 15.3 g
- 22 g
Based on a 2,000 calorie diet
Reviews (15)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 ..." See moreI'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 a beautiful, mouth watering taste of summer. I used fresh corn, blanched and cut from the cobs. Thank you for a tasty & easy recipe...." See more"
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