Best Janets Corn Salad Recipes

QUICK CORN SALAD

Quick Corn Salad image

This sensational salad is a delight to serve because you can make it ahead and it's an easy way to put garden bounty to good use. With colorful ingredients like corn, tomato and green pepper, it's also pretty in the bowl and on your plate. -Rita Reifenstein, Evans City, Pennsylvania

Provided by Taste of Home

Categories Lunch

Time 10m

Yield 8 servings.

Number Of Ingredients 6

Ingredients

2 cups fresh or frozen sweet corn
3/4 cup chopped tomato
1/2 cup chopped green pepper
1/2 cup chopped celery
1/4 cup chopped onion
1/4 cup ranch salad dressing

Steps:

In a large salad bowl, combine vegetables; stir in dressing. Cover and refrigerate until serving.

Nutrition Facts : Calories 64 calories, Fat 1g fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 93mg sodium, Carbohydrate 15g carbohydrate (0 sugars, Fiber 0 fiber), Protein 2g protein. Diabetic Exchanges

JANET'S CORN SALAD

Janet's Corn salad image

This recipe was handed down from Janet's Grand mother

Provided by Eddie Jordan @EDWARDCARL

Categories Vegetable Appetizers

Number Of Ingredients 8

Ingredients

1 can(s) cream style corn undrained
1 can(s) whole kernal corn drained
1 cup(s) sour cream
1/2 stick(s) butter melted
1 to 1/2 cup(s) shredded cheese
1 - box corn muffen mix
cup(s) green bell pepper diced fine
1/2 cup(s) onion diced fine

Steps:

Preheat oven to 350 degrees.
Mix the Jiffy muffin mix, cream style undrained, whole kernal corn drained, sour cream, 1/2 stick butter melted, 1/2 cup onion 1/2 cup green pepper
Mix well and put in a 9 by 9 pan and bake for 45 minutes
When 45 minutes is up sprinkle shredded cheese and the rest of the green bell pepper cook 5-10 minutes more or until cheese is melted.
Serve warm This recipe can be easily doubled.