Creamy Corn Salad

22 Aug

We served this for a Knorr cousins get together this afternoon.  It’s like a traditional macaroni salad but with corn instead of pasta.  My avocados were crap so left them out.  I look forward to trying this again with the avocado.


  • 6 cups frozen corn, thawed
  • 3 cups chopped seeded tomatoes
  • 1 avocado, cubed
  • 2 sweet bell peppers, diced
  • 1/2 red onion, diced


  • 1 cup mayo
  • 2 T. Dijon mustard
  • 2 T. red wine vinegar
  • 1 tsp. salt
  • 1/8 tsp. freshly ground pepper

In a large bowl, combine the veggies.  In a small bowl, whisk the dressing ingredients.  Pour over salad; toss to coat.  Cover and refrigerate for 30 minutes or until chilled.  If preparing ahead of time, prepare salad as instructed, adding the avocado just before serving.

Recipe and photo from Taste of Home 2010


Leave a Reply

Fill in your details below or click an icon to log in: Logo

You are commenting using your account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s

%d bloggers like this: