Creamy Corn Ranch Salad

Do you need a quick & easy side dish to serve at your cookout, potluck, or family dinner?  This Creamy Corn Ranch Salad takes minutes to throw together and tastes so good!

I’m really looking forward to making it when fresh tomatoes straight from the garden come into season.  I think it would probably be good with a cucumber added, too.  You can adjust whatever vegetables you like.  The original recipe calls for frozen corn, though in a pinch you could use a two cans of corn.  I’m looking forward to making it again when fresh corn is ready this summer!   Nothing like fresh from the garden vegetables!

I’m not a gardener, but love to find fresh produce from the local farmers.  When we lived in Kentucky, I drove to an Amish farm about 10 miles out of town at least a couple of times a week.  I bought bushels of tomatoes at a time for salsa and spaghetti sauce.  I would buy 20-30 dozen ears of corn to put in the freezer.  They grew the most adorable tiny cucumbers that were just perfect for making sweet or dill pickles.  I loved to get cabbages, beets, cantaloupe, watermelon, peppers, onions, potatoes, and anything else they happened to have!  While canning and freezing is a LOT of work, there is a great sense of satisfaction in being stocked up with good food that will last until the next summer.

OK, enough of my reminiscing.  Go get some vegetables and make this salad!  You’ll be glad you did!

Corn Ranch Salad 007


  • 1 (16 oz) package frozen whole kernel corn, partially thawed
  • 3 tablespoons chopped red onion (more or less to taste)
  • 1 medium tomato, seeded and diced
  • 1/2 cup diced red or green pepper
  • 1 cup bottled ranch dressing (more or less according to taste)


Gently combine all ingredients.

Cover and refrigerate until ready to serve.

One comment

  1. Barbara Galloway says:

    Kim, This looks good. I can’t eat corn and Joe does not care that much or corn, but it would be a different dish to take o fellowship meals. Enjoy Colorado!

Comments are closed.