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Confetti Corn Salad

Perfect for a special luncheon, this salad features two summertime favorites, corn and tomatoes. If you don't want to stuff the tomatoes, the corn mixture tastes good by itself.

  • 3 ears fresh corn, husked and cleaned 
  • 1/4 c. vegetable oil 
  • 1/4 c. cider vinegar 
  • 1 1/2 tsp. lemon juice 
  • 1/4 c. minced fresh cilantro 
  • 1 tsp. sugar 
  • 1/2 tsp. salt 
  • 1/8 tsp. cayenne pepper 
  • 1/2 tsp. garlic salt 
  • 1/4 c. chopped red onion 
  • 1/4 c. chopped green pepper 
  • 1/4 c. chopped sweet red pepper 
  • 6 large tomatoes salt pepper

Cook corn in boiling water to cover for 5-7 minutes, or until tender. Drain, and set aside to cool. In a large bowl, mix together oil, vinegar, lemon juice, cilantro, sugar, salt, cayenne pepper, and garlic salt; set aside. Cut cooled kernels off cobs. Add corn, onion, and peppers to oil mixture, and mix well. Cover, and chill for several hours or overnight. 

Cut 1/2 inch from the stem end of each tomato; scoop out seeds and pulp with a melon-baller or spoon, and reserve for another use. Sprinkle shells with salt and pepper, and drain inverted on a paper towel for 10 min. Cut notches in tops of shells to form a zigzag pattern, if desired. Fill each shell with 1/3 c. of the chilled corn mixture. Yield: 6 servings.

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