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Prep Time: 15 Minutes Cook Time: 0 Minutes |
Ready In: 15 Minutes Servings: 10 |
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Whenever I need a dish to pass that's guaranteed to please, I put together this easy corn salad. Whether you serve it from a crystal dish, a ceramic crock or a plastic bowl, it will stand out as a mealtime highlight. Ingredients:
2/3 cup sugar |
2/3 cup cider vinegar |
2/3 cup canola oil |
1 can (15-1/4 ounces) whole kernel corn, drained |
1 can (15 ounces) whole baby corn, rinsed and drained, halved |
1 can (11 ounces) yellow and white whole kernel corn, drained |
1 can (7 ounces) white or shoepeg corn, drained |
1 large sweet red pepper, chopped |
1 medium red onion, chopped |
4 to 5 celery ribs, sliced |
leaf lettuce, optional |
Directions:
1. In a small saucepan, combine the sugar, vinegar and oil. Cook over medium heat for 5 minutes, stirring until sugar is dissolved. Cool completely.
2. In a bowl, combine the corn, red pepper, onion and celery. Add dressing and toss to coat. Cover and refrigerate overnight.
3. Stir well. Serve with a slotted spoon in a lettuce-lined bowl if desired. Yield: 10-12 servings.
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