My mother gave this recipe to me. It's one my husband and two daughters ask for often in summer, especially when we're having a grilled meal.--Sue Burton, Frankfort, Kansas
- 2 cups fresh corn, cooked
- 1 cup diced carrots
- 1 cup diced green pepper
- 1/2 cup chopped onion
- 1/4 cup mayonnaise
- 1/4 cup sour cream
- 2 teaspoons vinegar
- 1 teaspoon sugar
- 1 teaspoon prepared yellow mustard
- 1/4 teaspoon salt
- In a salad bowl, toss corn, carrots, green pepper and onion. In a small bowl, combine remaining ingredients; pour over vegetables and mix well. Refrigerate for several hours before serving. Yield: 8 servings.
Originally published as Corn Slaw in Bountiful Harvest Cookbook 1994, p36
Reviews for Corn Slaw
Please Log In or Join to add a rating and review.
Click stars to rate
Any changes to your rating or review will appear where you originally posted your review
Sort By :
Reviewed Jul. 14, 2011
"This is the type of recipe I'd like to take to family reunions"