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Publisher Photo
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
MAKES:
8 servings
TOTAL TIME:
Prep: 15 min. + chilling
MAKES:
8 servings
TOTAL TIME:
Prep: 15 min. + chilling

Ingredients

  • 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

Directions

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

Nutritional Facts

1/2 cup: 116 calories, 7g fat (2g saturated fat), 8mg cholesterol, 134mg sodium, 12g carbohydrate (5g sugars, 2g fiber), 2g protein.

  • 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
  1. 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

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MY REVIEW
gma compton User ID: 5575229 18206
Reviewed Jul. 14, 2011

"This is the type of recipe I'd like to take to family reunions"

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