Summer Corn Salad, J & K

Summer Corn Salad

From: Heart and Soul; Stirring Recipes from Memphis, Authored by the Junior League of Memphis, Inc.

Ingredients:

4 cups cut fresh corn or 2 10-ounce packages frozen whole kernel corn
1 cucumber, peeled and chopped
1 large tomato, seeded and chopped
1 purple onion, chopped
1/2 cup chopped green pepper
1/2 cup dairy sour cream
3 Tbs mayonnaise or salad dressing
2 Tbs white wine vinegar
1 tsp salt
1/2 tsp dry mustard
1/2 tsp celery seed
1/2 tsp pepper

Garnish:

Assorted fresh mixed greens
Sweet red pepper hearts

Method:

In a 2 qt. saucepan, cook corn in a small amount of boiling wanter, covered, for 5 to 7 minutes or until crisp-tender.  Drain and cool.  In a large bowl, stir together cucumber, tomato, onion, green pepper, and corn.

Ina small bowl, combine sour cream, mayonnaise, vinegar, salt, dry mustard, celery seed, and pepper.  Spread over top of corn mixture.  Cover and chill overnight.  Before serving, toss lightly to coat vegetables.  Garnish each serving with assorted mixed greens and sweet red pepper hearts.