Corn Salad Recipe

This tasty recipe comes from Linda Soares at Neptune's Treasure on Anegada. Linda is a very good and inventive cook, making the best from the sometimes limited things available to her on Anegada.

 

This is one of our favorite side dishes.

 

Ingredients:

4 14-ounce cans of yellow kernel corn (or 4 10-ounce packages of frozen yellow kernel corn)

1 large red bell pepper

1 medium yellow onion

3 or 4 stalks celery

1/2 cup sour cream

1/2 cup Hellman's mayonnaise

1 bunch fresh cilantro

Lemon pepper

Method:

1. Dice red pepper, onion, and celery.

2. Drain corn.

3. Combine red pepper, onion, celery, and corn.

4. Chop cilantro and add to mixture.

5. Gently toss - do not crush the corn.

6. Gently add and stir in lemon pepper to taste. Linda says "Use lots of lemon pepper".

7. Refrigerate mixture while flavors combine.

8. Add sour cream and mayonnaise. Start with 1/4 cup of each, lightly toss, and adjust amounts of each for desired consistency. Salad should have only a light coating of the dressing.