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Corn and Tomato Salad


Fresh corn is the best choice for this recipe, but frozen cooked corn can be used as well. The mayonnaise and sour cream mixture makes the perfect dressing for this easy salad.


  • 3 cups cooked corn kernels
  • 3/4 cup diced cucumbers
  • 1/4 cup finely chopped onion
  • 2 small tomatoes, chopped
  • 1/4 cup sour cream
  • 2 tablespoons mayonnaise
  • 1 tablespoon vinegar
  • 3/4 teaspoon seasoned salt


Combine corn, cucumbers, onions and tomatoes in a large bowl; toss gently.

In another bowl, blend the sour cream with mayonnaise. Add the vinegar and seasoned salt, then add the sour cream mixture to corn mixture. Stir gently to coat vegetables. Chill corn salad thoroughly before serving.

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