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corn salad with honey dressing

(2 ratings)
kitchenChatter avatar
Recipe by
Pat Duran
@kitchenChatter
Las Vegas, NV

This is a very simple and delicious recipe to serve for any occasion in summer or winter. We like to serve this cold in the summer with our BBQ suppers or at a picnic gathering. We like it hot for Christmas , Easter and other Fall and Winter holidays. I hope you enjoy this as much as we do.

(2 ratings)
yield 4 -6 servings
prep time 5 Min
cook time 5 Min
method No-Cook or Other

Ingredients For corn salad with honey dressing

  • 16 oz
    bag frozen corn kernels, thawed
  • 1 md
    red bell pepper, diced
  • 1/2 c
    diced onion plus a few rings
  • 1 Tbsp
    chopped fresh chives
  • DRESSING:
  • 3 Tbsp
    lime or lemon juice
  • 1 tsp
    butter or margarine
  • 1 or 2 Tbsp
    honey
  • 1/4 tsp
    celery salt

How To Make corn salad with honey dressing

  • 1
    Rinse corn in a colander with hot water, drain. In a medium bowl toss together the drained corn, Bell pepper,diced onion and chives. Set aside.
  • 2
    In a small saucepan combine remaining ingredients and heat over medium low flame for 1 to 2 minutes, until honey thins out and butter has melted. Pour evenly over corn mixture and toss to coat evenly. Trim with onion rings, and crumbled bacon, if desired. Serve warm or cold.
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