Dessert

Summertime Corn Salad Recipe

BySana Jeannette March 28, 2026March 28, 2026

Introduction

This Summertime Corn Salad is a fresh and flavorful dish perfect for warm weather gatherings. Combining crisp vegetables with a tangy yogurt-based dressing, it’s a light and refreshing side that everyone will enjoy.

A large white bowl filled with a creamy salad made from small, light yellow pasta pieces mixed with green sliced cucumbers and small red tomato pieces. The salad is topped with chopped green onions and some herbs, showing a mixed texture of creamy and fresh ingredients. In front of the bowl, there is a smaller white bowl with the same salad, sitting on a small white square plate. A red and white checkered cloth is placed to the right side on a wooden surface, with the background changed to a white marbled texture. Photo taken with an iphone --ar 4:5 --v 7

Ingredients

3 cans white shoepeg corn, drained (11 oz each)
1 cucumber, peeled and chopped

1 tomato, seeded and chopped
1 bunch green onions, chopped

1 green pepper, chopped
1 jar diced pimiento, drained and rinsed (4 oz)

For the dressing:
1/3 cup plain or vanilla yogurt
2 tablespoons mayonnaise

2 tablespoons vinegar
1/2 teaspoon dry mustard

Instructions

Step 1: Prepare all vegetables by peeling, seeding, and chopping the cucumber, tomato, green onions, and green pepper. Drain the corn and pimientos well.

Step 2: In a large mixing bowl, combine the chopped vegetables, corn, and pimientos.
Step 3: In a small bowl, whisk together the yogurt, mayonnaise, vinegar, and dry mustard until smooth.
Step 4: Pour the dressing over the corn and vegetable mixture and stir gently to combine.

Step 5: Cover and chill the salad for several hours to allow the flavors to meld. Serve cold and enjoy!

Tips & Variations

Use plain yogurt for a tangier dressing or vanilla yogurt for a slightly sweeter taste.
Add fresh herbs like cilantro or parsley for an extra burst of flavor.

Try substituting apple cider vinegar for white vinegar to deepen the dressing’s complexity.
For a spicy kick, mix in a pinch of cayenne pepper or chopped jalapeño.

Storage

Store the corn salad in an airtight container in the refrigerator for up to 3 days. Stir well before serving. This salad is best enjoyed chilled and does not reheat well.

How to Serve

A large white oval dish filled with mixed corn salad showing three main visible layers: the base layer is yellow corn kernels giving a soft, smooth texture; mixed throughout are slices of red bell peppers with a shiny, crisp look, and green vegetables like chopped scallions and cucumber pieces adding fresh tones and crunch; all ingredients are lightly coated in a creamy dressing that adds a slight glossiness to the colors. The dish is placed on a white marbled surface. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use frozen corn instead of canned?

Yes, frozen corn can be used. Thaw and drain it well before adding to the salad to avoid excess moisture.

Is this salad suitable for vegans?

This recipe includes mayonnaise and yogurt, which may contain animal products. To make it vegan, substitute with vegan mayonnaise and a plant-based yogurt alternative.