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Crunchy Corn Medley

This recipe came from my husband's aunt, who's an excellent cook, friend and mentor. It's crunchy, colorful and combined with a light tasty dressing. I've shared it with friends and relatives, who think it's a great addition to their recipe collection. -Meredith Cecil, Plattsburg, Missouri
  • Total Time
    Prep: 15 min. + chilling
  • Makes
    10 servings

Ingredients

  • 2 cups frozen peas, thawed
  • 1 can (15-1/4 ounces) whole kernel corn, drained
  • 2 cans (7 ounces each) white or shoepeg corn, drained
  • 1 can (8 ounces) water chestnuts, drained and chopped
  • 1 jar (4 ounces) diced pimientos, drained
  • 8 green onions, thinly sliced
  • 2 celery ribs, chopped
  • 1 medium green pepper, chopped
  • 1/2 cup white vinegar
  • 1/2 cup sugar
  • 1/4 cup vegetable oil
  • 1 teaspoon salt
  • 1/4 teaspoon pepper

Directions

  • In a large bowl, combine the first eight ingredients. In a small bowl, combine vinegar, sugar, oil, salt and pepper; whisk until sugar is dissolved. Pour over corn mixture; toss to coat. Cover and refrigerate for at least 3 hours. Stir just before serving; serve with a slotted spoon.
Nutrition Facts
3/4 cup: 197 calories, 6g fat (1g saturated fat), 0 cholesterol, 516mg sodium, 33g carbohydrate (15g sugars, 4g fiber), 4g protein.

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Reviews

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Average Rating:
  • Hannah0418
    Jan 30, 2015

    Not a "must make again"

  • keely27
    Jun 30, 2014

    Made it for a recent bbq party, great paired with grilled meat

  • Summy
    May 19, 2010

    I made this several years ago for a group of people who came to my house. Just today, I received a request for the recipe! I'm glad she reminded me of this. I made it several times, and it is SO delicious, and refreshing. Just in time for summer gatherings!

  • Nlheitzman
    Aug 4, 2008

    I have made this several times and it is so wonderful. It's hard to wait for it refrigerate 3 hours before eating!!!! Excellent recipe!