Corn Salad

This perfect summer corn salad recipe (or corn relish salad as those in the south might call it) comes from a lovely cookbook called Cider Beans, Wild Greens, and Dandelion Jelly: Recipes from Southern Appalachia.

It's a great recipe for summer, whether it is a picnic, barbecue or every day family dinner.

Prep time: 15 minutes Cook time: 9 minutes

Ingredients:
3 cups cooked fresh corn kernels cut off the cob
1/3 cup sugar
2 medium tomatoes, finely chopped
1/4 cup chopped sweet onion
1/2 cup chopped green bell pepper
1/2 cup chopped red bell pepper
1/2 teaspoon celery seed
1/4 teaspoon salt
1/4 cup vegetable oil
1/2 cup vinegar
1 cup shredded Colby cheese

Directions:
Cook the corn for about 9 minutes. Let cool before you remove the corn kernels.

In a large bowl, combine all of the ingredients and stir gently.

Cover and refrigerate for 4 hours or overnight. Stir well before serving.

Serves about 8

Tips:

• Fresh corn is best, but you can use canned.

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Nutritional Analysis Per Serving

Calories 213; Calories from Fat 111; Total Fat 12.3g; Saturated Fat 4.4g; Trans Fat 0.0g; Cholesterol 15mg; Sodium 173mg; Total Carbohydrates 21.9g; Dietary Fiber 2.2g; Sugars 11.7g; Protein 5.8g; Vitamin A 14%; Vitamin C 33%; Calcium 11%; Iron 3%

(Percentages based on a 2000 calorie per day diet)

Did You Know?...

Colorful and nutritious, the flavors meld together perfectly.

It is one of those vegetable side dish recipes that you want to make over and over again because everyone loves it.

Joan Aller, the author of this delightful cookbook, says this about her corn relish salad recipe:

"This is a wonderful picnic salad. The first time I ate corn relish salad was at a company picnic. My boss proudly made it, and I couldn’t stop eating it! I can’t tell you who won the three-legged race, but I’ll never forget this salad."

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