Kristi's Corn Salad


This is a simple summer salad.

closeup of Kristi's corn salad
Prep Time:
15 mins
Additional Time:
3 hrs
Total Time:
3 hrs 15 mins
10 servings


  • 2 (16 ounce) packages frozen corn kernels, thawed

  • 2 small zucchini, diced

  • 1 (2 ounce) jar chopped pimento peppers

  • ½ cup chopped red onion

  • 1 (4 ounce) can chopped green chile peppers, drained

  • cup olive oil

  • ¼ cup fresh lime juice

  • 2 tablespoons cider vinegar

  • 2 teaspoons ground cumin

  • 1 ½ teaspoons salt

  • 1 teaspoon ground black pepper

  • ½ teaspoon garlic salt


  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.

Nutrition Facts (per serving)

221 Calories
15g Fat
22g Carbs
3g Protein
Nutrition Facts
Servings Per Recipe 10
Calories 221
% Daily Value *
Total Fat 15g 20%
Saturated Fat 2g 11%
Sodium 578mg 25%
Total Carbohydrate 22g 8%
Dietary Fiber 3g 10%
Total Sugars 4g
Protein 3g
Vitamin C 25mg 124%
Calcium 17mg 1%
Iron 1mg 6%
Potassium 312mg 7%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.

(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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