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.
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.”
Fresh salads like this one are welcome all year round.
- 3 cups corn kernels, cut off the cob and cooked fresh
- 1/3 cup sugar
- 2 tomatoes, medium, finely chopped
- 1/4 cup sweet onion, chopped
- 1/2 cup green bell pepper, chopped
- 1/2 cup red bell pepper, chopped
- 1/2 teaspoon celery seeds
- 1/4 teaspoon salt
- 1/4 cup vegetable oil
- 1/2 cup vinegar
- 1 cup Colby cheese, shredded
- 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.
- Fresh corn is best, but you can use canned.