Some cosmetic changes in preparation for larger site changes in the works.


And another good corn salad, this time using canned corn.

Veteran Member
426 posts
Joined: Dec 24, 2005


Posted to Thread #18216 at 12:25 pm on May 14, 2010

I confess that we grow our own sweet corn and freeze it, so I have good corn on hand year round. This salad, however, uses canned corn, and is another one that is better made the day before. Like the corn vinaigrette that I posted above, someone always asks for the recipe.

Rosellas Corn Salad
by Margie Brock

At first I wasn't sure I really liked this but after I ate it I wanted more and more. So apparently it grows on you. We have served this with all different kinds of entrees and it seems to be a favorite with everyone. Feb 4, 2003

2 cans whole kernel corn, drained
3 tablespoons minced onions
2 tablespoons red bell peppers, minced
1/2 cup grated mild cheddar cheese
1 fresh jalapeno pepper, minced
1 tablespoon vinegar
2 tablespoons sugar
3 tablespoons mayonnaise

12 servings
5 mins prep

1. Mix corn, onion, bell pepper, cheddar cheese and jalopena pepper well.
2. For the dressing: Mix the vinegar, sugar and mayonnaise and pour over the vegetable mixture.
3. Mix well and refrigerate for several hours.

Other messages in this thread: