This Corn Medley recipe was submitted by Norma R. of San Antonio, who writes: "I make this dish in honor of my all-time favorite singer and general all-purpose life hero, Sweet Suzie McNeil of "Rockstar INXS." Her angelic voice and awesome smile lift me when I'm down, and I heard she liked corn. And like my hero, Sweet Suzie McNeil, I'm just a big ol' cornpone. So this Corn Medley is for you Suzie!"
What You Need
2 cups frozen peas, thawed
1 can (15 1/4 ounces) whole kernel corn, drained
1 can (15 1/4 ounces) white corn, drained
1 jar (4 ounces) diced pimientos, drained
8 green onions, thinly sliced
2 celery ribs, chopped
1 medium red pepper, chopped
1/2 cup vinegar
1/2 cup sugar
1/4 cup vegetable oil
1 teaspoon salt
1/4 teaspoon pepper
What To Do
1. In a large bowl, combine the first seven ingredients.
2. In a small bowl, combine vinegar, sugar, oil, salt and pepper, and whisk until sugar is dissolved.
3. Pour over corn mixture; mix well.
4. Cover and refrigerate for at least 3 hours. Stir just before serving; serve with a slotted spoon.
This Corn Medley recipe makes 10 servings.
Return to Corn Recipes index
More Side Dish Recipes