Corn Salad with Apple and Pineapple

The jury is out but the great debate continues. Is it Corn and Pineapple Salad?  Corn and Apple Salad?  Or Corn, Apple and Pineapple Salad?  I polled several people today (my contribution to the statistical sciences) to find out what they made or liked best.  There was no foregone conclusion--almost a three-way split as to the making and eating of this salad, the only constant being the corn. And there were some who had never made it or even eaten it!!! 

Corn Salad, with its variations, is another one of those iconic Newfoundland salads that makes an appearance on many a cold plate or at summer barbecue meals.   Whoever thought of putting corn and apple or pineapple together in a mayonnaise dressing must have been brilliant.  And that's how it's made--corn, pineapple (or apple) and mayonnaise or salad dressing (Miracle Whip).  Simple, simple, simple. Tasty, tasty, tasty. 

Simple, simple, simple--well, it can be or. . . you can add another ingredient or two and make it simple, simple but still tasty, tasty, tasty.  My extra ingredient is a diced, crisp red apple because I like both the pineapple and apple and can't choose.  It adds not only a splash of colour to the yellow salad but also another layer of flavour.  

I am not alone in the addition of the apple (or pineapple for those who formerly just used apple and corn).  I had one lady tell me she would make a both a Corn/Pineapple Salad  and a Corn/Apple Salad and put them in the same bowl, side by side so everyone could have their favourtie salad from either side or right down the middle.  She said she was trying to please everyone in her family. Ah, another superwoman. But I babble on....back to the salad at hand.    

Optional ingredients are a little apple cider vinegar and a spoonful of sugar.  The apple cider vinegar enhances the apple flavour and the sugar can be used if you like a sweeter dressing, especially if you use the mayonnaise.  And, that's all there is too it.  Just make sure you drain the corn and pineapple well before mixing with the dressing; even dry it off with paper toweling if it feels wet.  One does not want a weepy salad.  Because of the weeping factor, this salad is best made shortly (an hour or so) before serving.  


Corn Salad with Apple and Pineapple
1 can of corn niblets, 341 ml or 12 fl. oz. or 1½ cups cold, cooked corn, well drained
1 can pineapple tidbits, 398 ml or 14 f. oz or 1¾ cups, measured and then well drained
1 medium/large red, crisp apple, diced with peel on
¼-⅓ cup mayonnaise or Miracle Whip type salad dressing
1 teaspoon apple cider vinegar, optional
1 teaspoon sugar, optional
A shake or 2 of salt and pepper, if desired

Drain corn and pineapple until very dry.  The pineapple juice may be saved for fruit punch or a smoothie (or just drink it while making the salad).  Place the dry corn and pineapple in a medium sized bowl.

Wash and dry the apple.  Leave on the skin and dice in medium pieces.  Mix with the corn and pineapple.  Add the mayonnaise or salad dressing.  Add the apple cider vinegar and sugar if using.  Give a shake or 2 of salt and pepper if you'd like and combine everything.  Refrigerate until ready to use. 

Makes about 3 cups of salad or 4-6 servings.

The main ingredients.  I used frozen corn which I cooked, drained and cooled.  You can see, how after draining the pineapple, I spread it out on paper towels and patted it as dry as I could get it.  I used the reddest apple I could find.

The most labour intensive job to this salad is dicing the apples.  It comes together in minutes once everything is in the bowl.   I like to use mayonnaise as the dressing with the apple cider vinegar and sugar.  I rarely use salt or pepper with this salad but be my guest if you'd like to.

A tasty salad for any cold plate or side dish for a barbecue.