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Creamy Sweet Corn and Tomato Salad
Sweet corn meets fresh tomatoes and crisp green peppers in this refreshing, crunchy side. Chopped celery and onion bring plenty of texture, while a simple toss with creamy ranch dressing ties it all together. It's a fantastic option for your next backyard barbecue, or you can pack it up for a light weekday lunch. You'll love how easily it scales up for larger gatherings.
Ingredients
- 3/4 cup chopped tomato
- 1/2 cup chopped celery
- 1/2 cup chopped green pepper
- 1/4 cup chopped onion
- 2 cups frozen or fresh sweet corn
- 1/4 cup ranch salad dressing
Instructions
- 1Combine the chopped tomato, celery, green pepper, onion, and sweet corn in a large serving bowl.
- 2Pour the ranch dressing over the vegetables and toss well until everything is evenly coated.
- 3Cover the bowl tightly and chill in the refrigerator for at least 30 minutes. Giving the salad time to rest allows the flavors to meld together.
Notes
- Make ahead: You can chop all the vegetables a day in advance and store them in the fridge. Toss with the dressing just before chilling.
- Swap: If using frozen corn, thaw and drain it completely before adding it to the bowl so the dressing doesn't become watery.
- Storage: Keep leftovers in an airtight container in the refrigerator for up to 3 days.