Rosella's Corn Salad

Submitted by Margie Brock

"At first I wasn't sure I really liked this but after I ate it I wanted more and more. So apparently it grows on you. We have served this with all different kinds of entrees and it seems to be a favorite with everyone."

 

• Ready In: 5mins
• Ingredients: 8
• Serves: 12

ingredients

• 2 (15 1/4 ounce) cans whole kernel corn, drained
• 3 tablespoons minced onions
• 2 tablespoons red bell peppers, minced
• 1⁄2 cup grated mild cheddar cheese
• 1 fresh jalapeno pepper, minced
• 1 tablespoon vinegar
• 2 tablespoons sugar
• 3 tablespoons mayonnaise

directions

1. Mix corn, onion, bell pepper, cheddar cheese and jalapeño pepper well.
2. For the dressing: Mix the vinegar, sugar and mayonnaise and pour over the vegetable mixture.
3. Mix well and refrigerate for several hours.

Reviews

[out of here]

Your corn salad did not have to grow on me.I liked it from the first bite.I could have a cookbook of just corn recipes,I like it so much.I did not use a real hot pepper as i like pablanos the best.Thanks for the good recipe Margie.