Zesty Corn Salad

Prep Time
Cook Time
Ready In

"A great make ahead, a colourful salad with the added bonus that it tastes as good as it looks. Enjoyed any time but wonderful to have on hand for weekend guests, entertaining large groups and a big hit at potlucks. This refreshing salad is another of those crowd pleasers, the kind that sees to recipe requests. Be sure to refrigerate, preferably in a covered jar to keep it crisp and fresh. Only the salad itself goes into the serving bowl, the marinade remains in the jar. Served in a clear glass salad bowl adds to the presentation."

Original is 9 servings


  • Serving Size: 1 (137.1 g)
  • Calories 417.5
  • Total Fat - 9.6 g
  • Saturated Fat - 1.4 g
  • Cholesterol - 7.3 mg
  • Sodium - 282.6 mg
  • Total Carbohydrate - 75.6 g
  • Dietary Fiber - 9.7 g
  • Sugars - 6.9 g
  • Protein - 9.2 g
  • Calcium - 11.4 mg
  • Iron - 1.2 mg
  • Vitamin C - 9.9 mg
  • Thiamin - 0.2 mg

Step by Step Method

Step 1

In mixing bowl add drained kernel corn and the prepared vegetables

Step 2

In a small bowl combine the marinade ingredients - sugar, vinegar, vegetable oil, salt, pepper, tarragon and basil

Step 3

Pour over the salad ingredients, cover and allow to marinate at least 4 hours (overnight is best)

Step 4

Cover and store in fridge. You only add the salad to the serving bowl not the marinade.


No special items needed.

10 Reviews


I made this ahead for a barbecue tomorrow. Love the flavors and crunch in this salad. Just delicious!


review by:
(4 Jun 2021)


Delicious and refreshing salad which I served with barbecued ribs and steamed asparagus. Did have to make a couple of changes. For the peppers I used all jarred red roasted peppers and frozen corn which I steamed and cooled before making. The salad was a perfect foil for the richness of the ribs. Will surely be made again and again. Thank you Gerry for sharing! Made for Billboard Recipe Tag.


review by:
(6 Mar 2021)

dienia b

easy pretty tasty good in salad rotation


review by:
(6 May 2016)


Great salad, halved the recipe using only one can of corn. The other change was skipping the parsley, but threw in some dried parsley flakes and used chives instead of green onions. I also skipped the tarragon - great salad to go with burgers. Thanks for sharing!


review by:
(23 Jul 2014)


I made this for Father's Day picnic, all that was changed was I used red onion and added in a clove of minced garlic, I doubled the recipe and not one spoonful was left, I will be making this salad again very soon, thanks Gerry for your wonderful recipe ( I made this for the Billboard tag game)


review by:
(17 Jun 2013)


Loved this salad, I had to omit the tarragon I didn't have any I will add it next time, also I made it with red onions, the flavor really devolops more when left in the refrigerator, thank you very much!


review by:
(16 Apr 2013)

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