Thursday, June 17, 2010


Browsing through an old Taste of Home cookbook, I found this yummy sounding corn salad. I immediately thought of summer, picnics, and family get-togethers! This salad uses vegetable oil instead of mayo or salad dressing, so is safe outdoors in the heat. I have not tried this recipe yet, but the ingredients will definitely be on my weekly grocery list! Enjoy!

Corn Medley Salad:
(Taste of Home/The Best of Country Cooking 2005)

2/3 cup sugar
2/3 cup cider vinegar
2/3 cup vegetable oil
1 can (15 1/4 oz) whole kernel corn, drained
1 can (15 oz) whole baby corn, rinsed, drained, and halved
1 can (11 oz) yellow and white whole kernel corn, drained
1 can (11 oz) white or shoepeg corn, drained
1 large sweet red pepper, chopped
1 medium red onion, chopped
4-5 celery ribs, sliced

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. Yield 10-12 servings.

1 comment:

  1. Hello,

    We bumped into your blog and we really liked it - great recipes YUM YUM.
    We would like to add it to the

    We would be delighted if you could add your blog to Petitchef so that our users can, as us,
    enjoy your recipes.

    Petitchef is a french based Cooking recipes Portal. Several hundred Blogs are already members
    and benefit from their exposure on

    To add your site to the Petitchef family you can use or just go to and click on "Add your site"

    Best regards,