Total Time
15mins
Prep 15 mins
Cook 0 mins

This salad is wonderful made with fresh corn on the cob. You can add crumbled feta cheese, grilled shrimp, or chicken to make it an entrée.

Ingredients Nutrition

Directions

  1. Combine first 3 ingredients in a large bowl, stirring with a whisk.
  2. Add corn and remaining ingredients, stirring to combine.
  3. Cover and refrigerate at least 2 hours before serving.

Reviews

(4)
Most Helpful

Sooo good! I had some left over grilled corn that I cut off the cob, which added a nice, smokey dimension. I agree with Parsley, it gets better the longer it chills. I will make it early in the morning the next time. Thanks for posting Abby.

Scoutie September 21, 2009

Perfect... I had some wonderful veggies in my garden, diced them added a little tiny bit of hot sauce to the dressing.... yum! Fresh and perfect match for any dinner....

Motherlee September 20, 2009

I also made this recipe from Cooking Light magazine. I did steam my corn rather than using it fresh. I thought the dressing was quite nice with the worcestershire adding a great flavor.

iris5555 August 26, 2007

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