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Corny Coleslaw

Corn and cabbage are a different combo in this creamy coleslaw sprinkled with peanuts. "This salad is especially tasty when I use homegrown corn I've cut off the cob," reports Patrice Ehrlich of Merced California. It's inexpensive, too, at only 39¢ a serving.
  • Total Time
    Prep: 10 min. + chilling
  • Makes
    6 servings


  • 5 cups shredded cabbage
  • 1-1/2 cups whole kernel corn
  • 2 tablespoons finely chopped onion
  • 1/2 cup sour cream
  • 1/2 cup mayonnaise
  • 2 tablespoons sugar
  • 2 tablespoons lemon juice
  • 1 teaspoon prepared mustard
  • 1/2 teaspoon salt
  • 1/2 cup chopped salted peanuts


  • In a large bowl, combine the cabbage, corn and onion. In a small bowl, combine the sour cream, mayonnaise, sugar, lemon juice, mustard and salt. Pour over cabbage mixture; toss to coat. Cover and refrigerate for 1 hour. Stir in peanuts just before serving.
Nutrition Facts
1 cup: 325 calories, 25g fat (5g saturated fat), 20mg cholesterol, 546mg sodium, 18g carbohydrate (10g sugars, 3g fiber), 5g protein.

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  • bobbiesn2000
    Aug 12, 2013

    I quite often make this when I have company. It is always loved and I usually get asked for the recipe. It is a great salad. Although the peanuts are really good in the salad, I quite often leave it out if I think there will be leftovers. The peanuts get soggy overnight. But this salad is loved even by salad haters! It is a winner.

  • pissed
    May 19, 2009

    No comment left

  • buklbny
    Sep 4, 2007

    No comment left