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Kristi's Corn Salad

KRISTIS1

"This is a simple summer salad."
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Ingredients

3 h 15 m servings 221 cals
Original recipe yields 10 servings

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Directions

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  • Prep

  • Ready In

  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; 15.3 g fat; 22 g carbohydrates; 3.4 g protein; 0 mg cholesterol; 578 mg sodium. Full nutrition

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Reviews

Read all reviews 24
  1. 31 Ratings

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Most helpful positive review

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 c...

Most helpful critical review

I really didn't like this at first, but didn't want to throw the whole salad away. It started to grow on me and we ate it with tortilla chips like salsa.

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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 c...

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 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.

Very good and easy to tweek according to personal taste~I like it as is.

Monday June 18, 2012 by Lorene Terrific salad! Easy and the dressing is to die for. I deleted the zucchini and opted for a couple each of sweet orange and red peppers for more color. Added a sma...

This is a delicious summer salad that's very "juicy". (Read into that that you should have french bread on hand to sop up the left overs!) I'm not big on pimentos, so I substituted chopped to...

Yummy! I used fresh red pepper as I didn't have pimento peppers and I added chopped jicama, but it is definitely the dressing that gives this dish the zing!

I really didn't like this at first, but didn't want to throw the whole salad away. It started to grow on me and we ate it with tortilla chips like salsa.

I made this and it was very good. I decided to use fresh corn, blanched fresh red bell pepper, and blanched fresh japapeno with the seeds removed. It turned out really fresh and tasty.