Corn Medley Salad
Whenever I need a dish to pass that's guaranteed to please, I put together this easy corn salad. Whether you serve it from a crystal dish, a ceramic crock or a plastic bowl, it will stand out as a mealtime highlight.
Ingredients
- 2/3 cup sugar
- 2/3 cup cider vinegar
- 2/3 cup canola oil
- 1 can (15-1/4 ounces) whole kernel corn, drained
- 1 can (15 ounces) whole baby corn, rinsed and drained, halved
- 1 can (11 ounces) yellow and white whole kernel corn, drained
- 1 can (7 ounces) white or shoepeg corn, drained
- 1 large sweet red pepper, chopped
- 1 medium red onion, chopped
- 4 to 5 celery ribs, sliced
- Leaf lettuce, optional
Reviews
Lovely salad for hot summer. I also added water chestnuts and zucchini and used less dressing. Liked by all.
Excellent recipe! To make the salad a little more hearty I replace the baby corn with a can of black beans. The great thing about this recipe is it is easily adaptable to any taste. The addition of chili powder makes it great for along side mexican entrees.
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In response to Claireburmo, around here, baby corn is considered a "weird" food in salad--especially for kids. They think it's weird to be eating the cob or something. Can't blame them really when you're used to eating sweet corn--and leaving the cob as trash!
My husband loved this dish...I will definitely make it again.
Delicious! I made it for a large family gathering. I took home an empty bowl. I probably will increase the cider vinegar to a 1 cup the next time to give it a little more tangy taste,
I substituted a can of regular corn for the whole baby corn like cookbookmom, and it was very good. My husband and mother-in-law loved it.
I made this for our church picnic and it got rave reviews and requests for the recipe. I've made it a couple times since, and it disappears.
I hope this recipe is as great as everyone says - I'm going to take it to my mother-in-laws for Thanksgiving. Also, why on earth would baby corn make anyone "squeamish"? Just curious.
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