• Sumo

This yummy salad uses canned corn and pimentos, but don’t be afraid to try blanched summer sweet corn or finely chopped red peppers. It’s a recipe that can be enjoyed all year round to help bring the brightness of summer!

Chilled Corn and Pimento Salad Recipe

Prep Time: 5 minutes

Total Time: 15 minutes


  • 2 Tablespoons Apple Cider Vinegar
  • 1 Tablespoon Vegetable Oil
  • 2 Teaspoons Sugar
  • 2 Teaspoons Green Onion, snipped
  • Pinch of Salt and Pepper
  • 2 15oz Cans Corn, drained
  • 1 4oz Jar Pimentos, drained


  1. In a medium bowl, mix together corn and pimentos.
  2. In a blender, combine apple cider vinegar, sugar, green onion, salt and pepper. While blending, slowly pour the vegetable oil into the mix to create an emulsion.
  3. Add the dressing to the corn and pimentos and toss to coat.
  4. Refrigerate for one hour.


If you want to try a fresher variety, boil four ears of fresh corn for about 10 minutes then quickly drop into a bowl of ice water. Carefully cut the kernels from the cob and use in place of canned corn.

To use a pepper in place of the pimentos, finely dice one large red bell pepper and use where pimentos are called for in the recipe.