Sweet Corn salad is a bright, colourful and fresh-tasting salad. It is quick and easy to make, and always a hit when served to guests. The ingredients are few and basic and the dressing very simple. It allows the sweet corn to shine as the star of the salad.
You can use fresh, canned or frozen sweet corn. In fact to make your salad more interesting, use grilled sweet corn. I normally use canned sweet corn because it is what is readily available to me, but anytime I am able to get hold of fresh sweet corn, I use them, they are the best.
If using canned sweet corn, drain and rinse corn with water before use. It is a perfect salad for barbeques and picnics. I serve it sometimes with my Easy Spanish omelette and they make a wonderful and filling pair.
Other possible ingredients for Sweet corn salad
Roasted nuts, pineapples, kiwi, watermelon, avocado pear, baked beans, chicken, rice etc.
To make Sweet corn salad
1/2 cup sweet corn kernels 1/4 cup chopped cucumber 1/4 cup chopped tomato (seeds removed) 1 tablespoon chopped red onion 1 tablespoon chopped green bell pepper 2 tablespoons chopped red or white cabbage coriander leaves (optional)
Salad dressing
2 tablespoons mayonnaise
1/2 teaspoon sugar
1/4 teaspoon chili sauce
1 tablespoon apple cider vinegarChop your ingredients to match the size of the sweet corn.
In a bowl mix together all chopped ingredients.
In a small bowl, mix together mayonnaise, sugar, chilli sauce and vinegar.
Pour the dressing over the chopped vegetables and mix to combine well.
Place in the refrigerator for 1-2 hours after dressing for the flavours to blend together. Serve chilled.
Serve your Sweet corn salad with meat or fish, Spanish omelette, rice, beans, french fries etc.
Notes
- Chop your ingredients to match the size of the sweet corn.
- If your fresh corn is not sweet enough, when boiling, add some sugar into the cooking water.
- In the absence of apple cider vinegar, use fresh lime or lemon juice.
- If you don’t have chilli sauce, leave it out or use a little sprinkling of black pepper or dry chilli pepper.
- For dry chilli pepper, do not overdo it, this is a salad, not asun.
You will also enjoy my Pasta salad, Nigerian salad, Beetroot coleslaw, Chicken salad with candied carrot coins, Sweet corn egg drop soup and Sweet corn fritters.
Sweet Corn salad
Ingredients
- ½ cup sweet corn kernels
- ¼ cup chopped cucumber
- ¼ cup chopped tomato (seeds removed)
- 1 tablespoon chopped red onion
- 1 tablespoon chopped green bell pepper
- 2 tablespoons chopped red or white cabbage
- coriander leaves (optional)
Salad dressing
- 2 tablespoons mayonnaise
- ½ teaspoon sugar
- ¼ teaspoon chili sauce
- 1 tablespoon apple cider vinegar
Instructions
- Chop your ingredients to match the size of the sweet corn.
- In a bowl mix together all chopped ingredients.
- In a small bowl, mix together mayonnaise, sugar, chilli sauce and vinegar.
- Pour the dressing over the chopped vegetables and mix to combine well.
- Place in the refrigerator for 1-2 hours after dressing for the flavours to blend together. Serve chilled.
- Serve your Sweet corn salad with meat or fish, Spanish omelette, rice, beans, french fries etc.
Notes
- Chop your ingredients to match the size of the sweet corn.
- If your fresh corn is not sweet enough, when boiling, add some sugar into the cooking water.
- In the absence of apple cider vinegar, use fresh lime, lemon juice or sprite.
- If you don't have chilli sauce, leave it out or use a little sprinkling of black pepper or dry chilli pepper.
- For dry chilli pepper, do not overdo it, this is a salad, not asun.
Do you have any comments, questions or suggestions, please leave a comment below.
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