| Level: | Easy |
| Total: | 1 hr 20 min |
| Prep: | 20 min |
| Inactive: | 1 hr |
| Yield: | 6 servings |
Ingredients
- 2 cups fresh or frozen whole kernel corn
- 3/4 cup cucumber, peeled, seeded and diced
- 1/2 cup diced red onion
- 3 tomatoes, chopped
- 6 scallions, chopped into 1/4-inch segments
- 3 tablespoons sour cream
- Salt and pepper
- 1/4 cup red wine vinegar
- 1/2 cup salad oil
- 3 tablespoons chopped fresh cilantro
Instructions
- Combine corn, cucumbers, onions, tomatoes, and scallions in salad bowl. In a separate bowl, blend sour cream with salt, pepper, vinegar, oil and chopped cilantro. Add sour cream mixture to corn and toss gently to coat. Chill and serve in large bowl, family style.
Nutrition Facts
| Serving Size | 1 of 6 servings |
| Calories | 240 |
| Total Fat | 20 g |
| Saturated Fat | 2 g |
| Carbohydrates | 15 g |
| Dietary Fiber | 3 g |
| Sugar | 6 g |
| Protein | 3 g |
| Cholesterol | 3 mg |
| Sodium | 433 mg |
Reviews
Delicious corn salad recipe that’s easily adaptable to many ingredients or simply stick with original!
Wonderful summer salad with fresh corn right off the cob (I blanched it first). Easy to adapt to personal tastes but overall, a winner and a keeper.
I have been making this recipe every summer for at least 10 years now. I always use sweet corn and cut it fresh off the cob. It’s the perfect make ahead recipe since it’s better the next day.
Love this salad. I make it every summer.
Loved this recipe. I took one star off because I used a scant 1/8 cup oil instead of the 1/2 cup which seemed way too much I substituted Greek yogurt for the sour cream & added lime juice & a lot of avocados because I had a bunch to use. The lime juice kept the avocados fresh for the leftovers. Definitely will be making this over & over this summer!!
OMG! This was one of the best corn salads I’ve ever made. I added juice of a fresh squeezed lime and a little sugar to balance the tartness. The flavors really blended well. Will be making again, and again, and again!!!
Although I served alongside a big pot of chili for guests, it’s a great warm weather dish. Will definitely be making again! Reviews below were very helpful and I might add to take care to get as much moisture as you can out of the tomato & cuke or else the dressing gets a little soupy. Also, I used frozen corn and straight Merlot instead of red wine vinegar and it kept it very mellow.
Really quick and good salad… I found that one tomato was plenty though. Also I added some lime juice and chopped chipolte to the dressing and cut the oil in half. Nice, fresh alternative to heavy mayo-based salads.
I have made this without the sourcream and red onion and it is still WONDERFUL. I took it to a party on our sailboat and wanted something without mayo or milk products. It is better the next day. Great salad for this time of year with the tomatoes, cucumbers and corn fresh from our farmers markets.
My friend and I made this recipe for the first time with about 15 friends coming for dinner. Thank goodness we doubled the recipe! We served it with grilled chicken and parsley potatoes and there were NO leftovers!