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Corn Salad

Marinated and served cold, this salad is a great way to use up any leftover vegetable in your refrigerator. Use fresh corn if its available, or substitute frozen corn.

Image of Corn Salad

450 g/1 lb corn kernels (7-8 fresh ears)
50 g/2 oz carrot, thinly sliced
50 g/2 oz courgette, thinly sliced
12 cherry tomatoes, halved
1 green pepper, chopped
small red onion, thinly sliced
75 g/3-oz tin ripe olives, drained
15 ml/1 tablespoon capers


90 ml/6 tablespoons olive oil
45 ml/3 tablespoons white wine vinegar
5 ml/1 teaspoon fresh lemon juice
5 ml/1 teaspoon Dijon-style mustard
15 ml/1 tablespoon fresh tarragon
2.5 ml/ teaspoon salt
1.5 ml/ teaspoon black pepper
Large pinch cayenne


Serves: 6


Cook corn in boiling water until tender, about 3 minutes, then drain. Rinse with cold water and drain again. Mix with all the salad ingredients in a bowl.

In a bottle or small bowl, mix together all the dressing ingredients. Shake or whisk to mix thoroughly. Pour over salad and stir to coat. Refrigerate several hours.

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