Corn Salad

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Leftovers are the bane of home cooks everywhere. In a sense they imply that you failed in some way. You either cooked too much or folks didn’t like what you made.

This is not always the case. Perhaps a dinner guest failed to show. Perhaps a recipe made more than you thought it would. Perhaps your dinner just rocked the house and everyone stuffed as much in as he could but there is still some left?

Well, at our house, these are the “good leftovers” that we fight over.

But, what about leftovers that were good, but maybe not great enough to fight over?

Give them new life.

One night we cooks were a little overzealous as to how much corn on the cob our little folks would eat. Lots leftover. No worries. Make corn salad.

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Corn Salad
Prep Time
10 mins
Total Time
10 mins
Sweet juicy corn, crunchy pepper, and kicky green onion combine in a delicious summer salad you'll want to enjoy all summer long. Serve it as a salad or as a topping for tacos.
Course: Salad, Side Dish
Cuisine: American
Keyword: corn salad, corn salsa
Servings: 4
Calories: 137 kcal
Author: Jessica Fisher
  • 3 ears sweet corn cooked, kernels cut off the cob
  • 1 red bell pepper diced
  • 3 green onions sliced
  • 1/4 bunch cilantro  chopped
  • 1 lime juiced
  • 2 tablespoons olive oil
  • salt and pepper to taste
  1. In a large bowl, combine the corn, pepper, onions, and cilantro. Toss gently.
  2. Drizzle the lime juice and olive oil over the vegetables. Season to taste with salt and pepper. Stir gently. Chill until ready to serve.
Recipe Notes

Promptly store leftovers in an airtight container in the refrigerator, for up to 4 days.

Nutritional values are approximate and based on 1/4 the recipe.

Nutrition Facts
Corn Salad
Amount Per Serving
Calories 137 Calories from Fat 72
% Daily Value*
Fat 8g12%
Saturated Fat 1g6%
Sodium 13mg1%
Potassium 287mg8%
Carbohydrates 17g6%
Fiber 3g13%
Sugar 6g7%
Protein 3g6%
Vitamin A 1147IU23%
Vitamin C 49mg59%
Calcium 12mg1%
Iron 1mg6%
* Percent Daily Values are based on a 2000 calorie diet.

About Jessica Fisher

I believe anyone can prepare delicious meals—no matter their budget.

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  1. I love simple delicious salads like this! Thanks!

  2. OH.. this looks great. What an excellent use of “end of harvest” veggies too. Thanks for sharing 🙂

  3. Karen says

    Yum. Add a few black beans and you have a great lunch!

  4. Lori says

    I make a salad just like this. I just add a can of rinsed black beans and some minced garlic to the dressing. So Yummy! In fact we just had it last night 🙂 My friends now make it all the time too now and some serve it as a “salsa” with chips.

  5. Nancy says

    leftover corn also makes a great addition to rice and black bean salad.

  6. AllieZirkle says

    I’ve never seen a salad with corn as the star. sounds tasty!

  7. Annette says

    I make a recipe similar to this, but not as healthy. I used 2 cans of corn and add a cup of shredded cheese plus chopped green pepper. Instead of the dressing you list, I use 1/2 c of ranch dressing and 1/2 c of spicy ranch dressing. It’s SO yummy by itself, as taco filling or chip dip. Mmmmm!

  8. can this be raw corn or is it leftover cooked corn? i know some recipes called for frozen corn w/o cooking

    • Jessica says

      Generally, frozen corn has been blanched, so it should be fine to use.

  9. Molly says

    nom nom nom…delicious.

  10. Carla says

    I’ll have to remember this in the fall. Our community garden has planted a large plot of field corn–which has to be used/prepared as soon as it is ready as it gets starchy fast. This recipe might come in handy!

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