Corn Salad

"This recipe is from a local church cookbook."
photo by Charlotte J photo by Charlotte J
photo by Charlotte J
Ready In:




  • Mix all ingredients; cover and chill 2 hours before serving.

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  1. Charlotte J
    I received many compliments on this salad that I made for a church potluck. It was made as written with one exception, which was, I only used 1/2 the amount of dressing it called for. I could have even used less then that. So I can only imagine the salad would have been swimming in the dressing if the full cup was used. Thank you so much for posting this very easy to make recipe. I will be adding it to my Encore Cookbook. Made for THE ALL YOU CAN COOK BUFFET - Winter Special Event
  2. Mary in OR
    We enjoyed this salad and it is a great salad to help children eat their vegtables. I added green peas. Will definitely repeat.
  3. BogeysMom
    Oh my goodness was this good. I doubled the amount of corn, and used recipe #70654 Outback Ranch Dressing. No kidding - I had to make myself stop eating it or there would have been none left for dinner. Excellent, easy, wonderful recipe.
  4. burnhamtx
    Delicious and easy! Next time I'll cut out the red bell pepper and substitute tomatoes. I'll also cut back on the dressing just a bit, although my husband said he likes the dressing just as it is.
  5. Loves-2-Cook
    I made this for the first time today for a family get together. Everyone really enjoyed it. I will definately make again. I did not have red bell pepper on hand so I used a little pimento in the jar and it was fine. I cut back on the amount of ranch a little. Thanks for the great recipe!


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