I’m from California. I love tuna salad. I love sweet corn. But I never would have put the two together in a sandwich. Apparently this is popular in Great Britain, but I just can’t wrap my mind around it. What kind of bread does it go best with? Are there other ingredients? Canned corn or frozen? Recipes please?
These sandwiches usually tuna-mayo on brown bread with some sweetcorn kernels added for the crunch factor. I discovered them only after moving to the U.K. and my initial wtf-dubious opinion was pretty easily changed the first time I bit into one. Very satisfying and tasty, I say.
No personal experience, but I’ve come across several references to sweet corn being one of the ‘standard’ toppings available on a baked potato. Huh? Pile a starch on top of a starch?
It has mayonnaise, too. It’s a gloopy tuna/sweetcorn/mayo mix. Usually canned corn. It’s delicious. You can use whatever bread you prefer. I used to eat them a lot back when I was a student.
Not sure what else to explain.
Recipe: bread, sweetcorn, tuna, mayo. That bit was easy. 
Anything that isn’t cheddar and baked beans is a freak of nature.
I’m just off to make some tuna and sweetcorn baguettes. It never occurred to me that they were unusual in the US.
It’s a pet hate of mine that they mix in sweet corn with the tuna in delis here. Why not keep them separate for people who don’t care for the mix. Sweet corn on pizza is great though.
Very popular sandwich filling here, they mush up the [drained] tuna and throw in drained sweetcorn, then add mayo, mix well and slap it on the bread.
I personally can’t stand it, but then corn makes me feel sick…
Just wash it down with some Tanora you’ll be grand. 
I’ll go ahead and say “not unusual – unheard of, except by people who heard of it somewhere that isn’t the United States.”
Unlike some international variations on common American foods, it doesn’t sound actively disgusting, in fact, it’s obvious that the combination would taste fine, it’s just not “the done thing.” The corn would clearly have to be canned and what do you do with the 90% leftover can of corn after you mixed some in? Does corn come in mini-cans in the UK? Here the smallest can of corn available is a 1/2 cup (4oz) and it is also the most expensive by volume.
Do you put onions, celery or carrots in tuna? They are the more popular combinations, as well as (barf) this sweetish pickle relish.
You don’t have frozen corn niblets in the U.S.? Just defrost some of those.
Oh, I forgot about those, yeah. I never buy them. :smack:
Also, I think that for most people tuna and sweetcorn is a sandwich they’d buy rather than make at home. The size of the can the corn comes in is obviously less of an issue when you’re mixing up catering-size quantities.
I didn’t know this was a British thing. I did it in college as a way to stretch my tuna supply. It adds a little moisture to the tuna so you can cut down on the mayo.
I once got served crisps as a side to a baked potato I’d ordered from a cafe in Northern Ireland. Never estimate the starchy possibilities in the UK and Ireland! Though no, potato chips were not a standard side. This cafe usually served salad with the baked potatoes, but consistency was never their strong suit.
That said, I live in England at the moment and find sweetcorn in everything, just like I did when I was living in Northern Ireland. I find it in salads and in tuna and on jacket potatoes and on pizza, especially if it’s a prepared food that can be labeled as American. (Because corn = American? I don’t even know.) I have come around on the salads, but I refuse to budge on anything else.
And Hello Again, I used to get a very nice tuna salad with bell peppers all the time, but it’s rare (for me, anyway) to find other tuna combinations besides tuna and sweetcorn. So no onions or anything like that.
You know, I’ve never had that, but it sounds like it’d be really, really good. The sweetness would counter the fishy taste, and it’d add water. I bet if you added pickle and a smidge of mayo on the bread (but just a tiny smidge), it’d be heavenly. Oh. And dill.
Well it’s usually tuna mixed with sweetcorn and mayo. I find the wateriness is what bothers me, especially since the salad is slightly chilled to begin with.
Wait, so I’m getting the impression that there are people who don’t put pickle relish in Tuna salad? I never considered that.
It’s because people outside of the Americas have no clue what to do with maize.
And in the US, the standard tuna sandwich is tuna, dill pickles, celery, and mayonnaise, plus possibly onions or mustard, and occasionally cheese.
I made a tuna sandwich (actually tuna salad on ak-mak crackers because I was out of bread) for lunch today. Tuna, mayo, fresh lemon juice, celery, green onions, black pepper. I didn’t have any corn handy or I would have added that in just to see how it was.