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Under 30 Minutes

Corn and Scallion Salad

You can make this salad ahead of time. Just cover and refrigerate up to one day; bring to room temperature before serving.

  • Prep:
  • Total Time:
  • Servings: 8
Corn and Scallion Salad

Source: Everyday Food, June 2007


  • 3 packages (10 ounces each) frozen corn kernels, thawed
  • 2 to 3 scallions, minced
  • 3 tablespoons white-wine vinegar
  • 2 tablespoons olive oil
  • 1 tablespoon finely chopped fresh tarragon
  • Coarse salt and ground pepper


  1. In a large bowl, combine corn, scallions, vinegar, oil, and tarragon. Season with salt and pepper, and toss to combine.

Cook's Note

Cover and refrigerate up to 1 day; bring to room temperature before serving.

Reviews (3)

  • detroiterchick 16 Jun, 2009

    One of my favorites - this salad is simple and delicious. I would recommend eating it within 24 hours of making it for optimaly freshness!

  • dizzydeb 19 Jul, 2008

    Very nice salad to make for dinner - something different. I did not have fresh tarragon so used dry. Next time I will add the red peppers - that would be a nice addition.

  • quitepeculiar 13 Nov, 2007

    This was a great dish to make for a pot-luck I went to over the summer, and it tasted even better after a day in the fridge. Red bell peppers give it a nice look and add a bit of an extra crunch.

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