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Corn Medley Salad

Name: Corn Medley Salad
Prep time: 15 min
Cook time: 10 min
Total time: 25 min
Yield: 10-12 servings.
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

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Total Time

Prep: 15 min. Cook: 10 min. + chilling

Makes

10-12 servings

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.

Corn Medley Salad Recipe photo by Taste of Home

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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

Directions

In a small saucepan, combine the sugar, vinegar and oil. Cook over medium heat for 5 minutes, stirring until sugar is dissolved. Cool completely.
In a bowl, combine the corn, red pepper, onion and celery. Add dressing and toss to coat. Cover and refrigerate overnight.
Stir well. Serve with a slotted spoon in a lettuce-lined bowl if desired.

Nutrition Facts

3/4 cup: 233 calories, 13g fat (2g saturated fat), 0 cholesterol, 322mg sodium, 27g carbohydrate (16g sugars, 3g fiber), 2g protein.

Corn Medley Salad

Total Time

Makes

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Ingredients

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