Nutrition Facts

  • One serving:
  • (3/4 cup)
  • Calories:
  • 233
  • Fat:
  • 13 g
  • Saturated Fat:
  • 2 g
  • Cholesterol:
  • 0 mg
  • Sodium:
  • 322 mg
  • Carbohydrate:
  • 27 g
  • Fiber:
  • 3 g
  • Protein:
  • 2 g


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Corn Medley Salad

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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.

SERVINGS: 10-12

CATEGORY: Salads

METHOD: Chill

TIME: Prep: 15 min. Cook: 10 min. + chilling

Ingredients:

  • 2/3 cup sugar
  • 2/3 cup cider vinegar
  • 2/3 cup vegetable 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 (11 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:

In a small saucepan, combine the sugar, vinegar and oil. Cook over medium heat for 5 minutes, stirring until sugar is dissolved. Cool completely. In a bowl, combine the corn, red pepper, onion and celery. Add dressing and toss to coat. Cover and refrigerate overnight.
    Stir well. Serve with a slotted spoon in a lettuce-lined bowl if desired. Yield: 10-12 servings.


  • Re: Corn Medley Salad

    I took to a women's luncheon and it was a huge hit especially with the only man that was there! He asked me to leave the rest for him.

    spalmer
  • Re: Corn Medley Salad

    I substitute another can of yellow corn for the whole baby corn--some people are squeamish about eating those--and it still works out perfectly.

    cookbookmom
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