For an extra layer of flavor, consider adding a pinch of celery salt or a dash of hot sauce. Freshly cooked corn kernels (cooled) can be substituted for canned corn for a sweeter taste. If you prefer a lighter dressing, try using Greek yogurt or a homemade vinaigrette instead of creamy salad dressing. This salad is best served cold. Store leftovers in an airtight container in the refrigerator for up to 3 days.
Corn Salad I
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PREP TIME10 mins
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COOK TIME0 mins
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TOTAL TIME10 mins
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SERVING6 People
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VIEWS21
Embrace the sunshine with this refreshing Corn Salad, a symphony of sweet corn, vibrant green onions, and creamy dressing. A delightful and effortless dish, perfect for picnics and warm-weather gatherings.
Ingridients
Adjust Servings
Nutrition
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Carbohydrate11 g
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Cholesterol109 mg
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Fiber1 g
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Protein5 g
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Saturated Fat1 g
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Sodium266 mg
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Sugar3 g
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Fat6 g
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Unsaturated Fat0 g
Follow The Directions
01
Step
2 mins
In a mixing bowl, gently combine the drained corn, thinly sliced green onions, and chopped hard-cooked eggs. (Approximately 2 minutes)
02
Step
1 mins
Add the creamy salad dressing, stirring until the salad reaches a smooth, creamy consistency. Adjust the amount of dressing to your preference. (Approximately 1 minute)
03
Step
0 mins
Sprinkle with a dash of paprika for a touch of color and visual appeal. (Approximately 30 seconds)
04
Step
30 mins
Cover and chill for at least 30 minutes to allow the flavors to meld together. This also enhances the refreshing quality of the salad.
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Please Rate
Anabelle Parisian
Jul 1, 2025This salad was a hit at our barbecue! So easy to make and everyone loved the creamy texture.
Seth Hartmann
May 18, 2025I used a light vinaigrette instead of salad dressing, and it was still amazing and refreshing!
Christophe Ernser
May 14, 2025I added some diced red bell pepper for extra crunch and color. It was delicious!
Alec Gibson
Apr 5, 2025Super simple and tasty! Perfect for a quick lunch.