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
Total TimePrep: 15 min. + chilling
- 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.
Nutrition Facts1/2 cup: 116 calories, 7g fat (2g saturated fat), 8mg cholesterol, 134mg sodium, 12g carbohydrate (5g sugars, 2g fiber), 2g protein.
Originally published as Corn Slaw in Bountiful Harvest Cookbook