Sweet Corn, Red Pepper, and Cheese Salad

READY IN: 40mins
Recipe by Sharon123

A great way to use that fresh corn from the garden! This recipe also works with frozen corn; cook it briefly, then chill.

Top Review by Saturn

I loved this! I also ended up using frozen corn as the sweet corn hasn't come in yet. I used about 4 and a half cups. That may be a bit too much for some people, but I love corn so it worked for me! The dressing is very nice. I love the flavour of the vinegar mixed with the mustard. It smells neat too! Thanks for this little gem!

Ingredients Nutrition


  1. To make Sherry Vinaigrette:.
  2. In a medium mixing bowl combine sherry wine vinegar, mustard, and salt; whisk until smooth.
  3. Gradually add the olive oil, whisking constantly until dressing thickens slightly.
  4. Season generously with pepper.
  5. Prepare the vinaigrette up to 3 days before serving; store in refrigerator.
  6. Makes about 3/4 cup.
  7. Salad:.
  8. Remove husks from ears of corn.
  9. Scrub ears with a stiff brush to remove silks; rinse.
  10. Cut kernels from cobs, scrape cobs with knife to release juices.
  11. In a large bowl combine corn and juices, sweet pepper, and cheese.
  12. Add Sherry Vinaigrette, stir to coat.
  13. Stir in parsley and salt and pepper to taste.
  14. Serve immediately.
  15. Makes 12 servings.
  16. Enjoy!

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