This post may include affiliate links. Read the disclosure policy here. Thanks for the support!
Not in a mood to cook? Relax! This corn peas salad combines the crunch and sweet notes of corn with the freshness and greenery of peas. Not only is it a flavorsome side dish but the ingredients and cooking time are minimal.
I usually make this corn and green peas salad whenever my taste buds crave some crunchy healthy stuff.
Sweet corn and greens peas are the purest summer delights, and they pair well with any food or dish.
Corn and green peas salad perfectly incorporates the creaminess of mayonnaise and the goodness of oregano, and chili flakes.
And if you think mayonnaise is too heavy, you can easily substitute it with these salad dressings. Plus they are sugar-free, so no need to worry about your sugar levels!
Tools You’ll Need
Pan: To boil the peas and corn.
Strainer: To drain out the water after boiling.
Glass Bowl: To mix in the ingredients.
Spatula: To mix the ingredients.
Ingredients in This Corn Peas Salad Recipe
Sweet Corn: Corn proffers a superb crunch to the salad. They are highly nutritious and full of fiber. Check out why you should include them in your diet here. You can use fresh, canned, or frozen corn kernels.
Green Peas: Again, you can use fresh, frozen, or canned peas. They are a good source of plant-based protein and also regulate blood sugar levels, which makes them an ideal contrast with corn.
Mayonnaise: If you don’t want mayonnaise in your salad, you can go for these sugar-free salad dressings.
Oregano: They are the perfect way to add an aromatic and sharp essence to the salad.
Chili Flakes: Chili flakes go well with oregano, and they spice up this salad in the best possible way.
Lemon Juice: It adds a savory flavor, and also some freshness.
Salt & Pepper
How to Make Corn Peas Salad
Boil Corn and Peas:
1. Boil water in a pan, and add corn and peas. You can boil them separately or together.
2. Cook them for about 2-3 mins, and drain the water. Let them cool down.
Pour in the Condiments:
3. Take a bowl, now add salt, black pepper powder, oregano, chili flakes, mayonnaise, and lime juice. Mix them properly.
4. Pour the cooked corn and peas into the bowl. Combine them nicely.
Add the Final Touches:
5. Now place that bowl in the refrigerator for 2-3 hours before serving to let the ingredients settle down.
6. Serve them cold!
Tips & Variations
If you don’t have chili flakes, you can add red chili powder.
Vinegar can be added instead of lime juice.
You can choose frozen, fresh, or canned sweet corn and green peas. As canned ones are already cooked, drain the water, and directly throw them in the bowl.
Serving Options
After making the salad, place it in the refrigerator for a couple of hours, and then serve it. It will enhance the flavor, trust me!
This corn peas salad can be served as a side dish, or as an easy morning breakfast.
I like to enjoy it as an evening snack so that I do not resort to fast food from a restaurant.
Another way you can enjoy it is by adding crushed crisps, and munchies to add a bit of tanginess, and crunch.
How to Store
You can easily store it in a refrigerator for 3-4 days. Just transfer it into an air-tight container.
Don’t place it in the freezer as the mayonnaise can get spoiled, and also the peas and corn would become hard to eat even after thawing.
Why I Like This Corn Peas Salad
- It is a simple and quick salad recipe.
- It is full of fiber, and nutritious content.
- It is easily customizable.
- It includes a handful of ingredients that are available in every household.
Please rate and comment if you make this corn peas salad recipe so I know how much you like it.
Corn Peas Salad Recipe
Ingredients
For Boiling:
- 200 ml Water
- 1 cup Sweet Corn (frozen)
- 1 cup Green Peas (frozen)
For the Salad:
- Black Pepper Powder (a pinch)
- Salt to taste
- 1 tsp Orgenao
- ½ tsp Chili Flakes
- 1½ tbsp Mayonnaise
- Cooked Sweet Corn
- Cooked Green Peas
- ½ Lemon Juice
Instructions
- Boil water in a pan, and add corn and peas. You can boil them separately or together.Cook them for about 2-3 mins, and drain the water. Let them cool down.Take a bowl, now add salt, black pepper powder, oregano, chili flakes, mayonnaise, and lime juice. Mix them properly.Pour in the cooked corn and peas in the bowl. Combine them nicely.Now place that bowl in the refrigerator for 2-3 hours before serving to let the ingredients settle down.Serve them cold!
Notes
- If you don’t have chili flakes, you can add red chili powder.
- Vinegar can be added instead of lime juice.
- You can choose frozen, fresh, or canned sweet corn and green peas. As they are already cooked, drain the water, and directly throw them in the bowl.