Corn Relish Salad

Posted: Wednesday, August 11, 2010

Recipe from "Cider Beans, Wild Greens, and Dandelion Jelly: Recipes from Southern Appalachia," by Joan E. Aller; Andrews McMeel Publishing LLC. Photograph by Ben Fink.

3 cups cooked fresh corn kernels, cut off the cob

1/3 cup granulated sugar

2 medium tomatoes, finely chopped

1/4 cup chopped sweet onion

1/2 cup green bell pepper

1/2 cup chopped red pepper

1/2 teaspoon celery seed

1/4 teaspoon salt

1/4 cup vegetable oil

1/3 cup vinegar

1 cup shredded Colby cheese

In a large bowl, combine all of the ingredients and stir gently. Cover and refrigerate for 4 hours, or overnight. Stir well before using.

Serves about 8.

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