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Corn Salad
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Corn Salad

Serves 8-10 as a side dish
Author: Debbie


  • 11-ounce cans shoe peg corn, drained and rinsed. I used Green Giant (only brand I've seen in CA....apparently also sold by another brand frozen in a bag)
  • ½ bunch cilantro leaves, coarsely chopped
  • 1 small red onion, chopped
  • 2 to 3 Roma tomatoes, diced
  • 1 round package Mexican cheese, diced small. (Cacique brand Ranchero or Panela cheese. Available in dairy section with Mexican cheeses and salsas)
  • 1 package Good Seasons Italian dressing mix, (dry) prepared and mixed according to package instructions.


  • Mix all ingredients, except for the dressing, in a large bowl.
  • Add dressing slowly, very little dressing is needed. Taste as you go before adding more. You don't want it to be soggy.
  • Cover and refrigerate.


Gr8 Do Ahead Tip:
This salad can be made up to 8 hours ahead of time, in fact, this time gives the flavors a chance to blend so it is even more delicious!
Tried this recipe?Mention @Great8Friends or tag #gr8food!