Corn Salad -- Quad-Cities Online Recipe Book
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Corn Salad

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1 can (15 1/4 ounces) whole kernel corn, drained
1 can (15 1/4 ounces) white whole kernel corn, drained
2 medium tomatoes, chopped
1/2 can (15 ounces) sweet peas, drained
1 medium cucumber, diced
1 red onion, diced
3 tablespoons pimentos, chopped
1 cup mayonnaise
Salt and pepper to taste


In a large bowl, mix corn, tomatoes, sweet peas, cucumber, onion and pimentos. Fold in mayonnaise. Season with salt and pepper. Cover and chill at least 1 hour in the refrigerator. Serve chilled.

Lou Campbell, Moline

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