With just a few ingredients, Apple and Corn Salad is one of those great tasting recipes that gives you lots of bang for your buck! This was oftentimes served with potato salads and chicken for Sunday night supper!
APPLE AND CORN SALAD
What can I say to entice you to make this Apple and Corn Salad? Let’s see – it’s cheap, it’s easy, it’s delicious, it’s fast, and it’s going to be your favourite salad as soon as you taste it! To be perfectly honest, it’s hard to describe the flavour combination of corn and apples. It’s certainly not a common pairing, but it just works so well!
I cannot tell you where this salad came from, but I can tell you that it’s a very popular side dish in Newfoundland. My mom used to make this salad often, but not quite as often as other moms used to make it. In fact, I would wager to guess that she made it no more than four times per year.
My mom would always make her version with peeled diced apples. But, I like to leave the peel on. I think it just adds more texture and it’s also more colourful. Also, mom always used canned corn. You can use canned corn, just be sure to drain it well. Or you can use fresh or frozen corn. Just cook it first and then let it cool fully before preparing the salad.
THE COLD PLATE
In some very traditional Newfoundland homes, the Apple and Corn Salad is prepared almost every Saturday and eaten on Sunday. It usually accompanies the traditional Newfoundland Cold Plate dinner. I’ve talked a bit before about the Cold Plate, but have not yet posted the meal in its entirety here at Lord Byron’s Kitchen. You see, the Cold Plate is a meal that consists of a good six to eight separate recipes.
There’s always a main, such as turkey – mostly for special occasions – or a chicken. Some families prefer to have a beef roast with it. Then, there’s usually a macaroni or pasta salad with it, and a coleslaw as well.
It’s really not a Cold Plate, in my opinion, unless it’s served with three different types of potato salad. I have previously posted all three of those traditional potato salads here at Lord Byron’s Kitchen. There’s the Mustard Potato Salad, the Beet Potato Salad, and my personal favourite, the White (or Vegetable) Potato Salad.
EVERY SPECIAL OCCASION TOO!
For special occasions, there will most likely be a stuffing as well – one that was prepared inside the turkey. But on a regular Sunday, which is when my mom would serve Cold Plates for dinner – like every single Sunday! – there wouldn’t be a stuffing.
Most of the time, there was a jello salad too, but I wouldn’t be caught dead eating that, so my plate was always void of anything made with jello. But, sometimes there was a few leaves of iceberg lettuce and a slice of tomato. Right on top of that there was a slice of black forest ham that had been rolled up and skewered with a toothpick.
Doesn’t that all sound delicious and colourful? The Apple and Corn Salad would always be a part of our Cold Plate dinner on special occasions, which always and without fail, included Christmas day, New Year’s Day, Thanksgiving, and Easter. Those were the big food days in 1980s and 1990s Newfoundland.
Now, though, you don’t need a special dinner to enjoy this Apple and Corn Salad. It’s great served cold right out of the fridge with fried chicken. Think of this salad as a dish you would serve in any instance you would coleslaw or potato salad. Like a big summer picnic or barbecue!
Or, if you’re like me, in the middle of winter or whenever the craving hits you. After all, life is too short to just wait for special occasions! Can I get an amen??
Apple and Corn Salad
- 2 large apples, cored and cut into 1/2 inch cubes
- 1 teaspoon lemon juice
- 5 cups corn, see notes
- 1/4 cup mayonnaise
- 1/4 teaspoon salt
- 1/4 teaspoon ground black pepper
- 2 tablespoons parsley, fresh, finely chopped
- In a large bowl, toss the diced apples with the lemon juice immediately to prevent the apples from browning.
- Add the corn, mayonnaise, salt, ground black pepper, and parsley. Toss well to coat.
- Transfer to food-safe container and refrigerate for a minimum of 2 hours before serving.