Total Time
24hrs 30mins
Prep 30 mins
Cook 24 hrs

Great Salad with interesting flavors. I serve with any barbecue or my tortilla crusted shrimp, which I will post later. Original recipe from Anne Lindsay Greer's Ultimate Low-Fat Mexican Cookbook

Ingredients Nutrition


  1. Combine corn, cucumber, tomatoes, bell peppers, chilies and red onion in a large bowl.
  2. Season with salt, pepper and celery seed.
  3. Combine mayonnaise, sour cream and vinegar in a small mixing bowl.
  4. Toss with vegetables and refrigerate, covered, overnight.


Most Helpful

Very, very good different salad. Couldn't find just white corn in my area, so substituted yellow & white combo. Turned out very good. Also added more chilies because we realy like the taste of them. Will make this again.

Darkhunter August 06, 2003

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