creamy cold corn salad

Corn Salad

A simple and refreshing no-cook side dish perfect for summer or any time of the year. Shoepeg corn, cucumber, tomato, and red onion tossed with a homemade, tangy mayonnaise and vinegar based dressing. This creamy corn salad is perfect for cookouts and goes great with grilled chicken, fried chicken, and hamburgers.
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Course: Side Dish
Cuisine: American
Prep Time: 20 minutes
Servings: 6


  • 2 11 oz cans shoepeg corn, drained
  • 1 cucumber, diced, unpeeled
  • 1 tomato, seeded and diced
  • 1/2 cup purple (red) onion, minced
  • 1/2 cup sour cream
  • 4 Tbsp mayonnaise
  • 2 Tbsp white vinegar
  • 1/2 tsp dry mustard
  • 1/2 tsp celery salt
  • 1/2 tsp pepper
  • salt to taste
  • green onion, sliced (optional)


  • Drain the corn, then mix with chopped cucumber, minced onion, and diced tomato in a large bowl. Add remaining ingredients, toss well, and refrigerate. Top with chopped green onion before serving, if desired. If you have the time, let it sit in the refrigerator for several hours or overnight. Serve as a side dish or a dip.