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Crunchy Corn Medley Recipe

Crunchy Corn Medley Recipe photo by Taste of Home

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This recipe came from my husband's aunt, who's an excellent cook, friend and mentor. It's crunchy, colorful and combined with a light tasty dressing. I've shared it with friends and relatives, who think it's a great addition to their recipe collection. -Meredith Cecil, Plattsburg, Missouri

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Crunchy Corn Medley Recipe

Prep: 15 min. + chilling

Yield: 10 Servings

15 15

Ingredients

2 cups frozen peas, thawed
1 can (15-1/4 ounces) whole kernel corn, drained
2 cans (7 ounces each) white or shoepeg corn, drained
1 can (8 ounces) water chestnuts, drained and chopped
1 jar (4 ounces) diced pimientos, drained
8 green onions, thinly sliced
2 celery ribs, chopped
1 medium green pepper, chopped
1/2 cup white vinegar
1/2 cup sugar
1/4 cup vegetable oil
1 teaspoon salt
1/4 teaspoon pepper

Directions

In a large bowl, combine the first eight ingredients. In a small bowl, combine vinegar, sugar, oil, salt and pepper; whisk until sugar is dissolved. Pour over corn mixture; toss to coat. Cover and refrigerate for at least 3 hours. Stir just before serving; serve with a slotted spoon. Yield: 10 servings.

Nutritional Facts 1 serving (3/4 cup) equals 197 calories, 6 g fat (1 g saturated fat), 0 cholesterol, 516 mg sodium, 33 g carbohydrate, 4 g fiber, 4 g protein.

Originally published as Crunchy Corn Medley in Quick Cooking July/August 2000, p29

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Reviewed on May. 19, 2010 by Summy

I made this several years ago for a group of people who came to my house. Just today, I received a request for the recipe! I'm glad she reminded me of this. I made it several times, and it is SO delicious, and refreshing. Just in time for summer gatherings!

Reviewed on Aug. 14, 2009 by Billy Joyce

Reviewed on Aug. 04, 2008 by Nlheitzman

I have made this several times and it is so wonderful. It's hard to wait for it refrigerate 3 hours before eating!!!! Excellent recipe!

Reviewed on May. 26, 2008 by becca5775