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Sweet Corn Salad


This crunchy salad can be in the morning and served later in the day. Great for a picnic or cookout!

Makes about 3 1/2 cups.


  • 4 ears sweet corn
  • 1/2 green bell pepper, diced
  • 1/3 c roasted red peppers (bottled or fresh), chopped
  • 1/4 c red onion, finely chopped
  • 1 Tbsp parsley, minced
  • 1 Tbsp basil, minced
  • 1 1/2 tsp olive oil
  • 1 1/2 tsp apple cider vinegar
  • 1 1/2 tsp sugar
  • 1/8 tsp ground allspice
  • 1/8 tsp ground mustard
  • 1/4 tsp salt
  • 1/8 tsp white pepper


  1. Shuck the corn and remove bottom stem. In a baking tray with high sides, cut the corn from the husk using a sharp knife and holding the corn upright with the stem end down.
  2. Place the corn kernels in a large bowl.
  3. Add the green bell pepper, roasted red pepper, red onion, parsley, and basil. Toss well.
  4. In a small bowl or cup, blend together the olive oil, vinegar, sugar, allspice, mustard, salt and pepper.
  5. Pour the dressing over the salad and toss well. Chill at least 2 hours before serving.

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