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Pickled Corn Salad

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Pickled Corn Salad has a Fantastic taste. The cider vinegar and Sugar gives the Pickled Corn Salad Lips smacking taste.
  Chopped onions 1⁄2 Cup (8 tbs)
  Diced green pepper 1⁄2 Cup (8 tbs)
  Chopped pimiento 4 Tablespoon
  Sugar 3 Tablespoon
  Salt 3⁄4 Teaspoon
  Celery salt 1⁄2 Teaspoon
  Dry mustard 1⁄2 Teaspoon
  Cider vinegar 1⁄2 Cup (8 tbs)
  Water 1⁄2 Cup (8 tbs)
  Frozen whole kernel corn 3 Cup (48 tbs)

Combine all ingredients except corn; bring to boil.
Lower heat; cover pan.
Simmer 12 minutes; stir occasionally.
Add frozen corn; raise heat.
When boiling resumes, lower heat; simmer until corn is just tender (2 or 3 minutes); drain.
Serve salad hot, or refrigerate and serve on lettuce leaves.

Recipe Summary

Difficulty Level: 
Side Dish

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Average: 4.1 (21 votes)

Nutrition Rank

Nutrition Facts

Serving size: Complete recipe

Calories 906 Calories from Fat 66

% Daily Value*

Total Fat 8 g11.6%

Saturated Fat 0.84 g4.2%

Trans Fat 0 g

Cholesterol 0 mg

Sodium 2201.3 mg91.7%

Total Carbohydrates 187 g62.4%

Dietary Fiber 16.5 g65.9%

Sugars 68.6 g

Protein 20 g40.2%

Vitamin A 59.9% Vitamin C 185.2%

Calcium 6.4% Iron 20.2%

*Based on a 2000 Calorie diet

Pickled Corn Salad Recipe