Fresh Corn and Pepper Salad

This Recipe is from the Delaware Grown Website


  • 8 ears sweet corn
  • 1 red bell pepper, chopped
  • 1 large tomato, chopped
  • 1 medium zucchini, chopped
  • 1 medium cucumber, peeled and chopped
  • 1 red onion
  • ½ cup Italian dressing



  1. Husk corn and slice kernels form the cob.
  2. In a large bowl, mix together the corn, pepper, tomato, zucchini, cucumber, and onion.
  3. Pour dressing over vegetables and toss to coat.
  4. Refrigerate until chilled, at least 1 hour.

Handling & Storage

Bell peppers should have a thick, firm, and bright glossy skin no matter what color. Avoid peppers that are shriveled or have soft spots.

Refrigerate bell peppers in a plastic bag and use within 5 days.

Before using, wash and remove the stem and seeds. When chopping peppers, keep the inside of the pepper facing up against the knife blade.

Nutritional Information

Calories: 199
Total Fat: 6.2 g
Saturated Fat: 1.0 g
Trans Fat: 0.0 g
Cholesterol: 10 mg
Sodium: 33 mg
Total Carbohydrates: 36 g
Dietary Fiber: 5.4 g
Sugars: 9.2 g
Protein: 6.1 g
Serves: 8