Corn and marinated mushroom salad in salad bowl with red onion and chives on the side

Simple Corn and Marinated Mushroom Salad

This Simple Corn and Marinated Mushroom Salad recipe is another quick and easy salad idea. All you need are just a few simple ingredients. And, it will take you just about 10 minutes to make. Healthy, convenient, and tastes great too!

The marinated mushrooms and the pickles bring out that little bit of sour flavor that tastes amazing with the sweet flavor of corn and that little bit of spice of the red onion. Plus, because the pickles and mushrooms add sour and salty flavors, there is no need to add salt. It’s definitely a great summer salad, especially if you use freshly grilled corn kernels from the cob!

The ingredients:

  • Corn: You can use frozen (and thawed), canned, or fresh corn kernels. See more on this below.
  • Pickles: adds a nice sour flavor to the salad
  • Marinated mushrooms: I purchase marinated button mushrooms. They are available in a glass jar or canned at any grocery store.
  • Red onion: adds a little more color and a tad of spice.
  • Mayo: you won’t need to add much mayonnaise here. No more than 1 tablespoon. I like using avocado oil mayo. Or, regular mayonnaise works great too.

Other suggested ingredients:

You may like to add one or two, or all of the following ingredients:

  • Carrot: one grated carrot adds a little more nutrition to the salad, and some extra color.
  • Dill: about 1 tablespoon of chopped dill is plenty.
  • Sallions (green onion) or chives: 1 to 2 stalks of green onion, or about 7-10 stems of chives.
  • Red bell pepper: 1/2 diced red pepper adds more nutrition, and a little more sweetness and color.
close up of corn salad in salad bowl

Which corn is best to use for the salad?

My go-to for corn salads are frozen corn kernels. I always have a bag of frozen corn in the freezer, so it’s that much more convenient. I thaw the corn by placing the kernels in a colander and running cold water over them until thawed. Alternatively, you can place the frozen corn kernels in a small bowl and cover them with boiling water from the kettle. Then let it stand for about 30 seconds and drain.

You may also choose to use canned corn, which I find to be a little sweeter than the frozen corn. Simply drain and rinse before using.

Fresh corn, with kernels cut from the cob is great too. Grilled corn will taste great in the salad as well. This article on how to get fresh corn kernels off the cob from finecooking.com explains the process perfectly! Or, you may also like to invest in a cob corn remover if you cook or make other recipes with corn often.

Which types of mushrooms should I choose?

I like to use button mushrooms for this salad because it is the most common mushroom and it has a nice mild taste. But if I happen to have a jar or a can of other mushrooms in my pantry, I will use those. And, they work just as well.

Marinated Cremini, Oyster, Porcino, sliced Portobello, Chanterelle, and even marinated Shiitake mushrooms work great!

8 jars with different kinds of marinated mushrooms

How to make the Simple Corn and Marinated Mushroom Salad:

  1. Prepare the ingredients: First drain canned corn or thaw frozen corn, drain and slice the marinated mushrooms, and dice the onion and pickles. You may also like to add some chives, green onion, and/or grated carrot.
  2. Then transfer all ingredients into a large mixing bowl, add one tablespoon of mayonnaise and toss well to combine. If you like, you can add a little pinch of salt, but I usually don’t add any additional salt to the salad because the pickles and the marinated mushrooms add the sour/salty flavor. If you feel the salad needs a little salt, try adding one more diced pickle instead.
  3. And finally – Enjoy!

Can I make the salad ahead?

Definitely. You can make the salad up to two days ahead. Prepare all the ingredients and store the salad in an air-tight container in the refrigerator. Just make sure not to add the mayonnaise until the salad is ready to be served. Mayonnaise will make the salad runny if you mix it with the pickles and marinated mushrooms.

Try our other quick and easy salads:

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Corn and marinated mushroom salad in salad bowl with red onion and chives on the side

Simple Corn and Marinated Mushroom Salad


  • Author: cre8athome.com
  • Total Time: 10 minutes
  • Yield: 68 portions 1x

Description

This Simple Corn and Marinated Mushroom Salad recipe is another quick and easy salad idea. All you need are just a few simple ingredients and it will take you just about 10 minutes to make. Healthy, convenient, and tastes great!


Ingredients

Scale

2 cups corn kernels

2 oz. red onion, diced

34 medium pickles, diced

4 oz. marinated mutton mushrooms, sliced

1 tablespoon mayonnaise


Instructions

  1. Place the corn kernels, diced red onion, diced pickles, and sliced marinated mushrooms into a large mixing bowl.
  2. Add 1 tablespoon of mayonnaise and toss well to combine.  Add more pickles and/or sliced mushrooms to taste.

Notes

consume within 2 days

other ingredients you can add to the salad: 1 grated carrot, 1 to 2 scallions or about 10 chives, a handful of cilantro, 1 tablespoon of dill, 1 diced red bell pepper, 

adding salt is not required because the pickles and marinated mushrooms add the sour/salty flavor

  • Prep Time: 10
  • Category: Salad
  • Cuisine: American

Keywords: corn salad, easy recipe, dinner ideas,

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