Corn Slaw Recipe
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
- 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.
1 serving (1/2 cup) equals 116 calories, 7 g fat (2 g saturated fat), 8 mg cholesterol, 134 mg sodium, 12 g carbohydrate, 2 g fiber, 2 g protein.
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