Colorful Corn Salad

March 4, 2018

From a mom of one of my preschool students many years ago. See variations at end of recipe.)



2 packages (10 oz each) frozen, thawed corn

2 cups diced green pepper 

2 cups diced red pepper

2 cups celery, diced 

1 cup minced parsley (or cilantro)

1 cup chopped green onion

1/2 cup shredded Parmesan Cheese (omit for vegan)

2 teaspoon ground cumin

1 1/2 teaspoon sea salt

3/4 teaspoon ground pepper

1/2 teaspoon hot pepper sauce (optional)

1/8 teaspoon ground cayenne (optional)

3 Tablespoons olive oil

2 cloves garlic, minced

6 Tablespoons fresh squeezed lime juice 


Method: In large bowl, combine ingredients through cayenne pepper. In microwave safe dish (or small stovetop kettle) combine olive oil and minced garlic. Heat for 1 minute. Cool. Whisk in lime juice. Pour over corn mixture and toss to coat. Refrigerate. 


Variations: I use ancho chili powder for extra flavor and omit the hot sauce and cayenne. I vary the vegetables based on what I have on hand, often omitting the celery. Sometimes I exchange the parsley for some chopped cilantro. This is a fabulous carry-in or picnic side dish. 








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