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Creamy Sweet Corn and Tomato Salad
Two cups of sweet corn — fresh off the cob or thawed from frozen — toss with chopped tomato, celery, green pepper, and onion in a bowl. A quarter-cup of ranch dressing coats everything without drowning the vegetables. The whole thing comes together in minutes, then chills in the fridge for about 40 minutes so the flavors can settle. Serves four as a side; doubles or triples straightforwardly for larger tables.
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.
Recipe Details
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