Summer Corn Salad Recipe
Ingredients
| 4 cups cut fresh corn or 2 10-ounce packages frozen whole kernel corn | ||
| 1 cucumber, peeled and chopped | ||
| 1 large tomato, seeded and chopped | ||
| 1 purple onion, chopped | ||
| Green pepper | 1/2 Cup (16 tbs), chopped | |
| Dairy sour cream | 1/2 Cup (16 tbs) | |
| 3 tablespoons mayonnaise or salad dressing | ||
| White wine vinegar | 2 Tablespoon | |
| Salt | 1 Teaspoon | |
| Dry mustard | 1/2 Teaspoon | |
| Celery seed | 1/2 Teaspoon | |
| Pepper | 1/2 Teaspoon | |
| Assorted fresh mixed greens | ||
| Sweet red pepper hearts | ||
Directions
GETTING READY
1) In a small bowl, add sour cream, mayonnaise, vinegar, salt, dry mustard, celery seed, and pepper to combine.
MAKING
2) In a 2-quart saucepan, boil small amount of water and cook the corn by putting a cover for 5 to 7 minutes or until crisp-tender.
3) Drain excess water and set aside to cool.
4) In a large bowl, combine cucumber, tomato, onion, green pepper, and corn.
5) Spread the dressing on top of corn mixture.
6) Cover with a lid and place inside refrigerator to chill for overnight.
SERVING
7) Lightly toss the salad before serving. Add assorted mixed greens and sweet red pepper hearts to each serving of salad.
1) In a small bowl, add sour cream, mayonnaise, vinegar, salt, dry mustard, celery seed, and pepper to combine.
MAKING
2) In a 2-quart saucepan, boil small amount of water and cook the corn by putting a cover for 5 to 7 minutes or until crisp-tender.
3) Drain excess water and set aside to cool.
4) In a large bowl, combine cucumber, tomato, onion, green pepper, and corn.
5) Spread the dressing on top of corn mixture.
6) Cover with a lid and place inside refrigerator to chill for overnight.
SERVING
7) Lightly toss the salad before serving. Add assorted mixed greens and sweet red pepper hearts to each serving of salad.
Chef
