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Dana’s Corn Salad

Are you hot yet? In these dog days of summer, I have been experimenting with fresh recipes for hot summer nights. I have been loving vegetable salad recipes that feature summer produce in a new way.  This is one of my favorite summer side dishes. It is a change from the classic corn on the cob and is a great make ahead dish to bring on a picnic.

Corn Salad

Yield – 4 servings

Preparation Time – 10  minutes (+4 hours marinating in fridge)

Cooking Time – 0 minutes!


  • 2 cans of drained corn (you can also use fresh corn that has been cooked)
  • 1/2 cup diced celery
  • 1/2 cup diced green pepper
  • 1/2 cup diced red pepper
  • 4 oz diced Monterey Jack Cheese
  • 2 tbsp minced red onion OR 2 tbsp green onion
  • 2 tbsp sugar
  • 1/3 cup vinegar
  • 1/4 cup oil
  • 1/2 tsp salt
  • 1/8 tsp pepper
  • 1/2 tsp dried parsley


  • Mix corn, vegetables and cheese together.
  • In separate bowl, combine sugar, vinegar, oil, salt, pepper & parsley well.
  • Mix marinade into vegetables. Toss to combine and allow to marinate at least 4 hours in fridge.
  • Enjoy!