Corn Salad

2 (12oz.) cans whole kernel corn, drained
3/4 cup diced cucumbers
1/4 cup diced onion
2 small tomatoes, chopped
1/4 cup sour cream
2 tbs. mayonnaise
1 tbs. vinegar
1/2 tsp. salt
1/4 tsp. dry mustard
1/4 tsp. celery salt

Combine corn, cucumbers, onions and tomatoes in salad bowl. Blend sour cream with mayonnaise. Add remaining ingredients. Add sour cream mixture to corn mixture. Toss gently to coat vegetables. Chill corn salad thoroughly.

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Grilled Corn Salad Recipe

3/4 cup KRAFT Zesty Italian Dressing, divided
1/4 cup KRAFT Pure Prepared Mustard
4 medium ears of corn, husks and silk removed
2 cups cut trimmed fresh green beans (about 1/2 lb.), cooked
1 medium jicama (about 1 lb.), peeled, cut into 1/2-inch cubes
2 medium tomatoes, cored, cut into wedges
1/2 cup chopped fresh basil

PLACE 1/4 cup of the dressing and mustard in large resealable plastic bag. Add corn; close bag and shake gently until corn is evenly coated with the dressing mixture. Remove corn from bag, reserving dressing mixture.

PLACE corn on rack of grill over low heat. Grill 15 to 20 minutes or until corn is tender, turning and brushing occasionally with the reserved dressing mixture. Remove corn from grill; cool. Cut off the kernels; place in medium bowl.

ADD beans, jicama, tomatoes, basil and remaining 1/2 cup dressing; toss to coat. Serve immediately or cover and refrigerate until ready to serve. Voila; Corn Salad.

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Summer Tomato Corn Salad Recipe

Vegetables
3 cups corn kernels, fresh or frozen and thawed)
1/3 cup carrot, peeled, cut in half lengthwise, and thinly sliced
1-1/2 cup zucchini, cut in half lengthwise and thinly sliced
1 cup halved cherry tomatoes or seeded and roughly chopped tomatoes
3/4 cup red onion, thinly sliced
3/4 cup bell pepper, chopped

Dressing
6 tablespoons extra virgin olive oil
3 tablespoons white wine vinegar
1 teaspoon lemon juice
1 teaspoon Creole or Dijon mustard
1 tablespoon fresh tarragon, minced
1/2 teaspoon lemon sea salt
Pepper, freshly ground
Pinch of cayenne

Mix all vegetables in a large bowl. Set aside.
In a small bowl, whisk together all of the dressing ingredients except for the oil. Slowly drizzle in the oil, whisking until all the oil is well combined.
Pour dressing over vegetables and toss to coat. Cover and refrigerate for 2 – 3 hours before serving.

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Corn andshrimp salad
http://www.culinarybook.com/fruitsvegetables-recipes/saladrecipes-recipes/cornshrimpsalad-recipe.html
Try this delicious Grilled Corn Salad recipe.

Grilled Corn Salad Recipe
http://www.kraftfoods.com/recipes/SaladsSideDishes
/VegetableSalads/GrilledCornSalad.html
A nice colourful salad. You can use canned or frozen corn.

Recipe: Corn Salad
http://www.donogh.com/cooking/salads/corn.shtml
This corn salad is made with kernel corn, chopped cucumbers, onions, and tomatoes, with a dressing of mayonnaise, sour cream, and seasonings.

Corn Salad Recipe with Tomatoes and Cucumbers - Corn Salad Recipe
http://southernfood.about.com/od/vegetablesalads/r/bl30418g.htm
A vegetable salad with corn, beans, and peas.