Smoky Ham and Corn Salad

Smoky Ham and Corn Salad

4 servings, about 2 cups each | Active Time: 15 minutes | Total Time: 15 minutes


  • 1/3 cup reduced-fat sour cream
  • 2 tablespoons distilled white vinegar
  • 1 teaspoon paprika, preferably smoked (see Shopping Tip)
  • 1/4 teaspoon salt
  • 8 cups trimmed frisée, (about 1 large head) or 8 cups mixed salad greens
  • 1 medium tomato, diced
  • 1 cup fresh corn kernels, (from 1 large ear; see Tip)
  • 1 cup croutons, preferably whole-grain
  • 3/4 cup diced ham, (about 4 ounces)


  1. Whisk sour cream, vinegar, paprika and salt in a large bowl. Add frisée (or salad greens), tomato, corn, croutons and ham; toss to coat.

Tips & Notes

  • Shopping Tip: Smoked paprika is a spice made from ground smoke-dried red peppers. It’s available in some large supermarkets with other spices and at tienda.com.
  • Tip: To remove corn from the cob, stand an uncooked ear of corn on its stem end in a shallow bowl and slice the kernels off with a sharp, thin-bladed knife.

From EatingWell:  July/August 2009


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