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Corn Salad is the perfect dish to mix up for a quick side dish or to bring to a potluck or picnic. It's light and so easy to throw together!
What You'll Need:
- 2 (15-1/4-ounce) cans whole-kernel corn, drained (see Options)
- 1 small green bell pepper, finely chopped
- 1 small red bell pepper, finely chopped
- 1/4 cup Italian dressing
What To Do:
- In a medium bowl, combine all ingredients; mix well.
- Cover and chill for at least 1 hour before serving.
Sure, you can make this with fresh corn instead of canned. Just use leftover cooked corn, or cook up a few ears, then cool and strip off the kernels. You can also add almost any fresh garden vegetables you want -- maybe some snap peas or sliced scallions or radishes.
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Native Americans cooked their corn right in the husks over an open fire, and we think their idea is still best, 'cause it helps bring out flavors you can only get from roasting. We love making our Husky Roasted Corn right on the grill in the summer, and in our ovens when it's cooler out!