Corn and Tomato Salad

June 5, 2011

This cool and tangy corn and tomato salad is another recipe from Southern Living: Off The Eaten Path that looked too good not to try.  Not only was it a big hit, it was an easy side dish perfect for Sunday supper on a hot summer day.

  • Flat-Leaf Parsley 1/2 cup chopped  (I used regular curly parsley because that’s what grows in my garden)
  • Sour Cream, 1/2 cup
  • Mayo, 1/2 cup
  • Cider Vinegar, 1/3 cup
  • Kosher Salt, 1 1/2 teaspoons
  • Dried Oregano, 1 1/2 teaspoons
  • Pepper, 1 teaspoon
  • Grape Tomatoes, 1 3/4 cups, halved
  • Frozen Corn, 24 ounces, thawed
  • Green Pepper, 1, diced
  • Red Onion, 1/2, diced

While the corn is thawing in the microwave, do all the chopping.

Make sure the corn is room temperature before mixing in the sour cream, mayo, parsley, vinegar and spices.  I could have mixed the dressing separately but it didn’t seem to make any difference and it spared me another bowl to wash.

Stir in the peppers, tomatoes and onion.

Serve it up and enjoy!

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{ 5 comments… read them below or add one }

1 Kim De June 5, 2011 at 4:00 pm

Yum – this looks so summery!

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2 Liz June 8, 2011 at 5:18 pm

I make this salad with all kinds of different dressings and spices! I also add cucumber and that adds an extra yumminess to it! This salad is also great with a balsamic dressing!

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3 Stephanie June 12, 2011 at 7:47 pm

I made this over the weekend for a group and it was great! I had some leftover crumbled bacon that I tossed in which was a good addition. And I used the roasted corn from Trader Joes.

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4 karenbove June 12, 2011 at 8:50 pm

Since everything is better with bacon, that sounds like a wonderful addition!

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5 Sarah June 19, 2011 at 12:10 pm

I made this last night and after making some changes, it was great! The original recipe wound up with WAY too much dressing for our tastes, so I had to add more corn. After leaving out the tomatoes and green pepper, and throwing in some avocado and bacon, it was much better.

Thanks for sharing this!

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