Salads
Southern
Yield: 6
Author: Tammy Nichols
Kentucky Corn Salad

Kentucky Corn Salad

The beauty of this recipe lies in its simplicity and the "Kentucky style" balance of creamy mayonnaise with the sharp tang of cider vinegar and fresh lime. This dish is a crowd-pleaser because it’s incredibly stable. Unlike leafy salads that wilt, this corn salad stays crisp and delicious for days in the fridge, making it the perfect choice for your next family reunion or potluck!

Prep time: 10 minTotal time: 10 min
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Ingredients

  • The Vegetables:
  • 2 cans (16 oz each) white or yellow corn, drained (or 4 large ears of fresh corn cut from the cob)
  • 1/2 cup chopped green bell pepper
  • 1/2 cup chopped sweet onion
  • 1/2 cup chopped celery
  • 1 small jar (2 oz) pimentos, drained
  • The Dressing:
  • 1/2 cup mayonnaise
  • 1/4 cup sugar (optional, Tammy skips this for a more savory flavor!)
  • A few splashes of apple cider vinegar
  • 1/4 lime (squeezed fresh)
  • 1 tsp salt
  • 1/2 tsp ground black pepper

Instructions

  1. Prep Veggies: In a large serving bowl, lightly toss together the corn, green pepper, onion, celery, and pimentos.
  2. Whisk Dressing: In a separate small bowl, whisk together the mayonnaise, vinegar, salt, and pepper (and sugar, if using). Whisk until completely smooth.
  3. Toss & Coat: Pour the dressing over the vegetables and toss thoroughly until everything is well coated.
  4. Chill & Set: Cover the bowl and refrigerate for several hours,or better yet, overnight,to let the flavors fully develop. Serve chilled!

Notes

  • Tammy’s Pro-Tip: While canned corn works great for convenience, using fresh silver queen corn cut straight from the cob (blanched for just a minute) will take this salad to a whole new level of sweetness and crunch.
  • The Flavor Secret: Don't skip the refrigeration! This isn't a salad you want to eat immediately. Letting it sit overnight allows the onion and celery flavors to "marry" into the dressing, creating a much more cohesive dish.
  • Texture Control: Make sure to drain your corn and pimentos very well. Any excess liquid will thin out your dressing and make the salad watery instead of creamy.
  • The "Tammy Way": Most traditional recipes call for sugar, but omitting it (as Tammy does) lets the natural sweetness of the corn and the zing of the lime really shine through.


Nutrition Facts

Calories

175

Fat

14 g

Sat. Fat

2 g

Carbs

12 g

Fiber

1 g

Net carbs

11 g

Sugar

10 g

Protein

1 g

Sodium

518 mg

Cholesterol

8 mg
Kentucky Corn Saladhttps://youtu.be/rRG1CBIPP7I