Creamy Sweet Corn Salad
Sweet corn, tomatoes, onions, and green peppers melded together in a creamy dressing. Perfect summer side dish!
Servings: 12 Servings
Calories: 139kcal
Ingredients
- 5 cups corn cooked and cooled
- 1/4 cup thinly sliced celery
- 1/4 cup finely diced green pepper
- 1/2 cup chopped tomato seeds removed
- 1 cup mayonnaise
- 2 tablespoon buttermilk
- 1 tablespoon granulated sugar
- 1 tablespoon vinegar
- 1/4 teaspoon ground black pepper
Instructions
- Combine corn, celery, green pepper, and tomatoes in a large bowl.
- In a separate small bowl combine remaining ingredients. Taste and add additional vinegar or sugar as desired.
- Pour dressing mix over the vegetables and stir to combine.
- Cover salad and refrigerate at least 2 hours.
Notes
Store leftover corn salad covered in a refrigerator for up to 4 days.
Nutrition
Serving: 0.5cup | Calories: 139kcal | Carbohydrates: 18.4g | Protein: 2.4g | Fat: 7.3g | Saturated Fat: 1.1g | Cholesterol: 5mg | Sodium: 154mg | Fiber: 1.9g | Sugar: 4.7g
