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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