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- Servings : 8
- Prep Time : 15m
- Cook Time : 9m
- Ready In : 24m
This information is per serving.
Calories from Fat111
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.
- 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
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.
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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