How to Make Corn Salad Recipes

Do you know how to make corn salad recipes? I have never met a person who does not like corn in any kind of recipes or plain. This is one of the favorite vegetable in the United States and around the world. When I was young, Mom would heat a large stock pot of boiling water. Dad would go out to the garden and pick several dozen ears of fresh corn. After removing the husk, Mom would throw all the ears in the pot for a few minutes. Of course, with our big family, the corn didn’t last long. It was so delicious with fresh butter, salt and pepper.

How to Make Corn Salad RecipesHow to Make Corn Salad Recipes

As kids, we loved fresh corn any way we could get it. We learned how to make corn salad recipes, hot corn on the cobs or “corn in the field”.  Now knowing how many carbohydrates are in the corn, I could never eat it like I did as a kid; especially with all the butter.  We use to have hog corn growing in fields all around us. Believe it or not, but when the ears first came on the stalks of hog corn, it too was very good. The small kernels were tender and sweet like sweet corn. These ears came on long before our sweet corn was ready to pick so we would sneak out in the fields and eat those ears right in the fields. We wouldn’t dare go up to the house and let Mom know what we had done.


Sweet corn, as the name suggest, has a high sugar content. This should be considered when eating if you have a health problem like diabetes.  People who like corn cannot seem to eat only one ear,  but this natural sweetness is why we learn how to make corn salad recipes and others. When our garden corn became ready in abundance Mom and Dad would cut the corn off the cobs. It was either canned or prepared for the freezer. All year we had plenty to make delicious corn salad recipes and other recipes. This had to be done when not many of the family was around. When my siblings were at home, the corn disappeared before Mom and Dad could preserve it.

I have known of people who will only eat shoepeg corn; they insist this corn is so delicious that they refuse to eat any other type of corn. This white corn has a very mild sweet taste with small white kernels. It is very popular in Florida and other Southeastern states to use in corn salad recipes because of its special flavor. Although it is not available in many parts of this country and in the world, it sometimes can be found in cans.

HOW TO MAKE CORN SALAD RECIPE

  • 2 Cans white whole kernel corn, drained
  • 1 Large diced tomato
  • 3 Chopped green onions
  • 1 jar chopped pimentos
  • Salt/ pepper to taste
  • ½ Cup mayonnaise (or more)

Drain well corn and pimentos. In a large bowl combine the corn, pimentos, tomato and green onions. Add mayonnaise and blend well. Season to taste with salt and pepper.

MEXICAN CORN SALAD RECIPE

The following Mexican corn salad recipe has a juice base and is a little spicier.

  • ¾ Cup spicy mixed vegetable juice
  • 3 Cups frozen whole kernel corn
  • 1 Tablespoon chopped cilantro
  • 1 Clove minced garlic
  • ½ Teaspoon chili powder
  • ½ Teaspoon ground cumin
  • ½ Teaspoon salt
  • 1/8 Teaspoon ground black pepper
  • 1 Medium chopped zucchini

Heat in a large pan to boiling the juice, cilantro, garlic, chili powder, cumin, salt and pepper. Stir in the corn and zucchini and cook for 5 minutes. Remove from heat. Put into a large bowl, cover and refrigerate for several hours.

SHOE PEG SALAD

  • 1 Can (16 ounces) French style green beans
  • 1 Can (17 ounces) small sweet peas
  • 1 Can (17 ounces) shoe peg corn
  • 1 Thinly sliced onion
  • 1 Green pepper sliced into thin strips
  • ½ Cup chopped celery
  • 1 Jar (2 ounces) chopped pimentos
  • 4 Ounces sliced water chestnuts
  • Marinade

Drain canned vegetables and place in a large bowl.

Add chopped vegetables and stir in to blend.

Pour hot marinade over mixture and stir to blend.

Cover tightly and chill overnight; use slotted spoon to serve.


Marinade

  • 1 Cup sugar
  • ¾ Cup vinegar
  • ½ Cup oil
  • 1 Teaspoon salt
  • ½ Teaspoon black pepper

Blend all ingredients in a saucepan and heat just to a boil.

BLACK BEAN SALSA RECIPE

  • 2 Cans (15 ounces each) black beans rinsed and drained
  • 1 Package (17 ounces) frozen whole kernel corn thawed
  • 2 Large tomatoes, seeded and chopped
  • 1 Large avocado peeled and chopped
  • 1 Small chopped onion
  • ¼ Cup chopped fresh cilantro
  • 4 Tablespoons lime juice
  • 1 Tablespoon red wine vinegar
  • Salt/pepper to taste

Combine and mix all ingredients in large bowl; cover and chill overnight.
Add salt, pepper and more lime juice if needed for taste.
Serve with tortilla chips.

MARINATED VEGETABLE SALAD RECIPE

Marinated Vegetable Salad RecipeMarinated Vegetable Salad Recipe
  • 1 ¾ Cups corn cut from cobs
  • ¼ Cup water
  • ½ Small green bell pepper cut in thin strips
  • ½ Cup chopped celery
  • 2 Tablespoons thinly sliced green onion
  • 1 Tablespoon chopped pimiento
  • 1 Tablespoon chopped fresh parsley or cilantro
  • 3 Tablespoons vegetable oil
  • 1 Tablespoon cider vinegar
  • ½ Teaspoon salt
  • ½ Teaspoon dry mustard
  • 1/8 Teaspoon black pepper

Combine corn and water in medium saucepan.
Bring to boil, cover, reduce heat and simmer 7 to 8 minutes; drain.
Combine corn, green pepper, celery, green onion, and pimiento; set aside.
Combine oil, vinegar, salt, mustard and black pepper in a tightly covered jar.
Shake salad dressing vigorously in jar; pour over corn mixture and refrigerate at least 4 hours.
Serves 4 to 6.

CORN RELISH RECIPE

If you are looking for how to can corn this summer, try this delicious corn relish recipe; eat this corn salad recipe right from the jar.

  • 16 Ears fresh sweet corn
  • 4 Cups chopped celery
  • 2 Cups finely chopped red bell pepper
  • 2 Cups finely chopped green bell pepper
  • 1 Cup finely chopped onion
  • 1 Quart white vinegar (5% acidity)
  • 1 ½ Cups sugar
  • 2 Tablespoons pickling salt
  • 2 Tablespoons dry mustard
  • 2 Teaspoons celery seeds
  • 1 Teaspoon ground turmeric

Remove husks and silks from corn; place in boiling water.
Return to boiling and cook 5 minutes; drain and immediately cover corn with ice water.
Let corn stand until cool; cut corn from cobs measuring 8 cups.
Combine celery and remaining ingredients in Dutch oven; bring to a boil.
Boil uncovered 5 minutes stirring occasionally; add corn and return to boil cooking for 5 minutes.
Spoon corn mixture into hot sterilized jars leaving ½ inch headspace.
Stir to remove air bubbles; wipe jar rims clean with towel.
Cover at once with canning lids and screw bands on tightly; process in boiling water bath for 15 minutes.
Makes 6 pints.