Mennonite Girls Can Cook is a collection of recipes which were posted daily for a period of ten years from 2008 to 2018. We have over 3,000 delicious recipes that we invite you to try. The recipes can be accessed in our recipe file by category or you can use the search engine.

Recipe Search

Kernel Corn Salad

Join us tonight and Saturday at the MCC Relief Sale in Abbotsford BC at the Tradex.
We'll be signing our Celebrations book near the Ten Thousand Village booth.
Signing times...
Friday evening 6 - 7:30 PM
Saturday morning 9 - 11 AM

Admission is FREE
Enjoy Mennonite Food and see the beautiful Quilt display and auction.
There are activities for kids and live music!

All book royalties go to the MCC project WASH program in Kenya.

 It's Corn Season!  If you drive through the valley you will see many yellow barns selling corn.
Here's an incredible, easy, zesty corn salad with a hickory smoked flavor.  Seeing we live in the land of Chilliwack Corn, it's only suitable that I share another fine vegetable dish chock-full of fresh vegetables from my garden. We are thrilled to grow corn on our acreage.
Find out more about the best corn in Chilliwack.
Kernel Corn Salad
  • 1 tablespoon olive oil
  • 4 cups whole kernel corn ( 1 cob corn equals approximately 1 cup corn)
  • 1/2 cup minced red onions
  • 1 jalapeno pepper, seeded and minced
  • 1 cup diced red bell pepper
  • 1 clove minced garlic

  • 1/4 teaspoon ground cumin
  • 1/4 teaspoon chili powder
  • 1 cup quartered grape tomatoes
  • 1 cup canned black beans, drained and rinsed
  • 2 tablespoon freshly squeezed lime juice
  • 2 tablespoon minced fresh cilantro
  • 1 tablespoon hickory-flavored barbecue sauce
  • 1 teaspoon granulated sugar
  • salt and pepper to taste

  1. Heat olive oil in a large, non-stick skillet over medium-high heat.
  2. Add corn.  You can also substitute canned or frozen corn.
  3. Cook and stir until corn just begins to char, up to 8 minutes.  Don't burn it.
  4. Or you can grill your corn on the BBQ slowly. 
  5. Add onions, jalapeno, peppers, garlic, cumin and chile powder.
  6. Cook and stir 1 more minute.
  7. Remove from heat and transfer corn into large mixing bowl.
  8. Add remaining ingredients.
  9. Add fresh cilantro just before serving.
  10. Cover well and refrigerate over night prior to serving.

This is my favorite corn recipe which I use when I am preserving corn for the winter.
Punch the words, 'corn' into the Google search and you will find many wonderful soups and vegetable plates that will leave you with mouth watering recipes.


  1. I will omit the jalapeno and the cilantro and my family is sure to enjoy this lovely salad.

  2. This sounds delicious! I'm not sure about the jalapeno but I'd like to give it a try. Be a little adventurous! :)

  3. Trying this today. Love your site. Thanks


Note: Only a member of this blog may post a comment.