Crunchy Corn Medley Recipe

4.5 4 7
Crunchy Corn Medley Recipe
Crunchy Corn Medley Recipe photo by Taste of Home
Publisher Photo

Crunchy Corn Medley Recipe

Read Reviews
4.5 4 7
Publisher Photo
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
Recommended: Holiday Popcorn
MAKES:
10 servings
TOTAL TIME:
Prep: 15 min. + chilling
MAKES:
10 servings
TOTAL TIME:
Prep: 15 min. + chilling

Ingredients

  • 2 cups frozen peas, thawed
  • 1 can (15-1/4 ounces) whole kernel corn, drained
  • 1 can (15-1/4 ounces) 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 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; mix well. Cover and refrigerate for at least 3 hours. Stir just before serving; serve with a slotted spoon. Yield: 10 servings.
Originally published as Crunchy Corn Medley in Quick Cooking July/August 2000, p29

Nutritional Facts

3/4 cup: 197 calories, 6g fat (1g saturated fat), 0 cholesterol, 516mg sodium, 33g carbohydrate (15g sugars, 4g fiber), 4g protein.

  • 2 cups frozen peas, thawed
  • 1 can (15-1/4 ounces) whole kernel corn, drained
  • 1 can (15-1/4 ounces) 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 vinegar
  • 1/2 cup sugar
  • 1/4 cup vegetable oil
  • 1 teaspoon salt
  • 1/4 teaspoon pepper
  1. 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; mix well. Cover and refrigerate for at least 3 hours. Stir just before serving; serve with a slotted spoon. Yield: 10 servings.
Originally published as Crunchy Corn Medley in Quick Cooking July/August 2000, p29

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Reviews forCrunchy Corn Medley

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Hannah0418 User ID: 1795891 219206
Reviewed Jan. 30, 2015

"Not a "must make again""

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keely27 User ID: 4249986 78181
Reviewed Jun. 30, 2014

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

MY REVIEW
Summy User ID: 1386846 203659
Reviewed 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!"

MY REVIEW
Nlheitzman User ID: 2707252 23907
Reviewed 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!"

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