Corny Coleslaw Recipe

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Corn and cabbage are a different combo in this creamy coleslaw sprinkled with peanuts. "This salad is especially tasty when I use homegrown corn I've cut off the cob," reports Patrice Ehrlich of Merced California. It's inexpensive, too, at only 39¢ a serving.

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Corny Coleslaw Recipe

Prep: 10 min. + chilling

Yield: 6 Servings

10 10

Ingredients

5 cups shredded cabbage
1-1/2 cups whole kernel corn
2 tablespoons finely chopped onion
1/2 cup sour cream
1/2 cup Hellmann's® Real Mayonnaise

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Summertime Staple

Rich and creamy, Hellman's® Real Mayonnaise makes your sides and sandwiches more tasty!

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2 tablespoons sugar
2 tablespoons lemon juice
1 teaspoon prepared mustard
1/2 teaspoon salt
1/2 cup chopped salted peanuts

Directions

In a large bowl, combine the cabbage, corn and onion. In a small bowl, combine the sour cream, mayonnaise, sugar, lemon juice, mustard and salt. Pour over cabbage mixture; toss to coat. Cover and refrigerate for 1 hour. Stir in peanuts just before serving. Yield: 6 servings.

Nutritional Facts 1 serving (1 cup) equals 325 calories, 25 g fat (5 g saturated fat), 20 mg cholesterol, 546 mg sodium, 18 g carbohydrate, 3 g fiber, 5 g protein.

Originally published as Corny Coleslaw in Quick Cooking January/February 2003, p34