You are here

Corn Piquant

New.Wife's picture
Ingredients
  Canned whole kernel corn 32 Ounce, drained (2 Cans Of 16 Ounce Each)
For dressing
  Sugar 1 Teaspoon
  Salt 1⁄2 Teaspoon
  Paprika 1⁄4 Teaspoon
  Vegetable oil 3⁄4 Cup (12 tbs)
  Cider vinegar 1⁄4 Cup (4 tbs)
  Prepared horseradish 1 Tablespoon
  Worcestershire sauce 1 1⁄2 Teaspoon
  Liquid red pepper seasoning 2 Drop
Directions

MAKING
1. In a jar or dressing bottle, combine all the dressing ingredients
2. Close a jar with tight-fitting lid and shake vigorously until all the ingredients are amalgamated.
3. Tip corn into a salad serving bowl
4. Pour the dressing over the corn and toss lightly using two mixing spoons so that all the corn is coated with the dressing.
5. Cover bowl with plastic wrap and refrigerate preferably overnight so that all the flavors are absorbed by the corn. Toss the corn occasionally to keep coated with dressing.

SERVING
6. Serve the corn chilled over a bed of salad greens if you like.

Recipe Summary

Difficulty Level: 
Easy
Cuisine: 
French
Course: 
Side Dish
Method: 
Tossed
Dish: 
Salad
Restriction: 
Vegetarian
Ingredient: 
Corn
Interest: 
Everyday
Preparation Time: 
5 Minutes
Cook Time: 
10 Minutes
Ready In: 
0 Minutes
Servings: 
4

Rate It

Your rating: None
4.15263
Average: 4.2 (19 votes)