Corn Relish Salad

Corn Relish Salad
34
3 Reviews
This colorful marinated salad of corn, tomato, cheese and green pepper is the perfect accompaniment to a casual meal.
20 min
Prep Time
4:20
Total Time
10 (1/2-cup) servings

Ingredients

1/3 cup
sugar
1/3 cup
vinegar
1/4 cup
vegetable oil
3 cups
cooked fresh corn cut off cobs*
8 ounces
Cheddar or Monterey Jack cheese, cut into 1/2-inch cubes
1 medium (1 cup)
tomato, chopped
1/2 cup
chopped green bell pepper
1/4 cup
chopped onion
1/2 teaspoon
celery seed
1/4 teaspoon
salt
 
*Substitute 1 (16-ounce) bag frozen whole kernel corn, thawed, drained.

Directions

  1. Combine sugar, vinegar and oil in large bowl; stir with wire whisk. Stir in all remaining ingredients. Cover; refrigerate at least 4 hours or overnight. Stir before serving.

Recipe Tips

Nutrition Facts (1 serving)

Calories
180
Cholesterol
20mg
Carbohydrates
16g
Protein
6g
Fat
11g
Sodium
165mg
Dietary Fiber
1g

Recipe Comments and Reviews

Rating

Tasty and refreshing cold salad. Good use for "extra" fresh corn.

Rating

I've made this many times, and have brought it to bbq's and potlucks. I never put the cheese in it, though. Kids and adults have all enjoyed it.

Rating

I have enjoyed making this salad and my friends have very much enjoyed it. I have also periodically changed it up by using some of the following ingredients: In place of the sugar and vinegar, I've used Nakano original vinegar which is already sweetened and has a fabulous flavor. I replaced the vegetable oil with olive oil and I will be making this salad today for a grill out party which will have alot of teenagers attending and will be adding black olives and pasta to make it "stretch". I've made it before and my kids loved it!

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