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
Follow along as we show you how to make these fantastic recipes from our archive.