Quick ‘n Easy Corn Salad

UPDATE – My friend Betsy at Bits and Breadcrumbs.com suggested heating up the Corn Salad in a 350 oven until bubbly, then serving it with tortilla chips. I love that idea !!  I think I might add a bit of cumin to the corn, peppers & onions etc., then sprinkle some extra cheese on the top. I can’t wait to try it.  Thanks Betsy !

—–It’s been so long since I’ve posted a new recipe here on My Yellow Farmhouse….for several reasons –  but I’m planning to make up for lost time, starting right now!!

The other day I spotted a recipe on Pinterest for Corn Salad and it looked so delicious I decided to make it, with a few small changes, for a barbeque last night. Everyone really enjoyed it – including my brother-in-law, who, I was told, “Hates Corn”!

Corn Salad is quick and easy to make. The only thing that takes any time at all is chopping the red, green and yellow peppers – and onion. I was lucky – my sister-in-law did all the chopping while I swam in the pool with the children!!

It seems Corn Salad is often served with crushed “Fritos Corn Chips” mixed in. I decided not to do that, but I did put some tortilla chips in a small basket for anyone who wished to add a them. As for me, I enjoyed the Corn Salad with, and without, the tortilla chips.


Most of the differences in bell pepper color stem from time of harvest and degree of ripening. Green peppers are bell peppers that have been harvested before being allowed to fully ripen. While green bell peppers usually turn yellow-orange and then red this is not always the case. Red, orange, and yellow bell peppers are always more ripe than green ones and therefore require more time before they can be harvested; that’s why they are more expensive. Bottom line: all of the bell peppers originate from the same species of plant, and they achieve their different colors naturally, not by any artificial means.

It’s interesting to note that in addition to their unique colors, each differently hued bell pepper has a unique array of nutritional benefits. Green peppers feature an abundance of chlorophyll. Yellow peppers have more of the lutein and zeaxanthin carotenoids. Orange peppers have more alpha-, beta-, and gamma-carotene. Red peppers have more lycopene and astaxanthin, two other important carotenoids.   (From http://www.whfoods.org)

Ingredients & Method      Serves approximately 5 – 6  – – – –  recipe is easily doubled

  • 2 cans yellow corn – DRAINED WELL
  • 1/2 red bell pepper, chopped
  • 1/2 yellow bell pepper, chopped  ++ I recommend using the three different colors of bell pepper because each color has a different flavor. 
  • 1/2 green bell pepper, chopped
  • 1/2 medium purple onion, chopped
  • 1 cup shredded cheddar cheese  ++ I used “Sargento Cheddar Jack”.. Mild Cheddar & Monterey Jack Cheeses 
  • 3/4 to 1 cup of mayonnaise
  • “Fritos Corn Chips” or tortilla chips, optional              

My Yellow Farmhouse - Corn Salad - before mayo


In a medium bowl, place the 2 cans of DRAINED yellow corn, the chopped red, yellow and green bell pepper and chopped onion.  Add 1 cup shredded cheddar cheese – or a mix of mild shredded cheese.


Add 3/4 to 1 cup mayonnaise and mix all ingredients together well. Your Corn Salad is now ready to eat – or you can prepare it early and allow the flavors to blend.   Enjoy !!

My Yellow Farmhouse - Corn Salad with Green, Yellow & Red Peppers


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My Yellow Farmhouse - Cooking with Love!

Sure, it's necessary to eat to survive - but that's not any fun!! The fun comes from cooking, serving and eating with lots of love, I began this blog to share some of the delicious recipes I've gathered over the years. Thanks for dropping by & sharing the love!

25 thoughts on “Quick ‘n Easy Corn Salad

  1. I recently saw something with the phrase ‘capsicum peppers’ included – I bet it was in one of your recent posts. About this corn salad – I used a pre-shredded package of both Cheddar and Monterey Jack cheeses – I was really happy with the results!! (The cheese flavor (flavour) really kicks in if the Corn Salad is made the day before !)


  2. I love bell peppers. I call them capsicum, and I love corn too. This is a delicious salad and the addition of cheddar makes it even more appealing. I would eat this any time of the day. Thanks for sharing!


    1. A good analogy… but the ‘cheese’ taste is less obvious. Exp. when it’s first made. After it sits a bit, the cheese flavor comes out a bit more. Also I used a mixture of pre-shredded Cheddar and Monterey Jack, which wasn’t that strong. You’ll like this one Karen!


  3. Hi John!! I’m glad you liked the recipe for Corn Salad… actually, I’d never eaten or seen a corn salad before I made this one. (Maybe it’s not a Western Massachusetts ‘thing’.)
    I do have a recipe I invented with red cabbage, corn and other things, over which I pour a great ‘sweetish’ dressing. I’m gonna have to post that recipe ’cause everyone loves it. (I’ll have to write a note… my memory ‘aint’ great’ anymore.)


  4. This sounds great, Cecile, and I’d be apt to try both versions, yours and Betsy’s suggestion, What I wouldn’t do, though, is add corn chips. Like you, I’d put some kind of chip on the side. Aren’t corn salads great? I so love this time of year, when sweet corn fills the markets. I can’t get enough of the stuff.


  5. This sounds really good, and really versatile. Honestly, in addition to a terrific sounding salad, I’d consider using it as a dip for tortilla chips! I’ll bet you could even heat this at 350 until bubbly in the oven (if you wanted to turn on the oven) and have a hot dip for chips or crackers.


      1. I had learned, not all that long ago, the yellow and red peppers were the same as green… just at different stages of ‘development’. As they used to say, “They could’ve knocked me over with a feather!)


    1. What a great idea – about heating the Corn Salad and serving it as a dip !! I think it would be soooo delicious. Actually, one of my nieces was just scooping it up (cold) from her plate with the tortilla chips and loved it that way!
      I’m going to post your idea as an UPDATE – I LOVE new ways to make things!! And I bet it would be good, when heating it up, with a bit cumin!! ; o )


        1. Betsy – check it out! I added your idea and, of course, included your name and the name of your wonderful blog. Thanks again for your excellent idea. Every summer I host some of my husband’s family from Quebec – and last summer they were in love with my “Warm and Spicy Dip for Tortilla Chips”. This summer I believe they’ll be in love with your ‘warmed up’ version of Corn Salad !!


  6. I really enjoyed it ! And my sister-in-law was, as always, so kind and sent me home with the leftovers from the Corn Salad, which I enjoyed again today!


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