Anything that relish would be good on can be served with this recipe. It complements brats, hot dogs, and hamburgers well. Onions and bell peppers make up the very basic list of components. a great way to use up all of those peppers from the end of the season. Jalapeno peppers can be added for a little extra heat if you like it hot.
| Prep Time: | 20 mins |
| Additional Time: | 2 hrs |
| Total Time: | 2 hrs 20 mins |
| Servings: | 4 |
| Yield: | 4 servings |
Ingredients
- 2 cups cooked corn kernels
- 1 cup diced carrots
- 1 cup diced green pepper
- ½ cup chopped onions
- ¼ cup sour cream
- ¼ cup mayonnaise
- 2 teaspoons white vinegar
- 1 teaspoon white sugar
- 1 teaspoon prepared yellow mustard
- ¼ teaspoon salt
Instructions
- Toss corn, carrots, green pepper, and onions in a salad bowl.
- Combine sour cream, mayonnaise, vinegar, sugar, mustard, and salt in a small bowl. Pour over corn mixture and mix well. Refrigerate for several hours before serving.
Nutrition Facts
| Calories | 252 kcal |
| Carbohydrate | 30 g |
| Cholesterol | 12 mg |
| Dietary Fiber | 4 g |
| Protein | 4 g |
| Saturated Fat | 4 g |
| Sodium | 270 mg |
| Sugars | 7 g |
| Fat | 15 g |
| Unsaturated Fat | 0 g |
Reviews
I really hate giving a low rating but there wasn’t a single person in my house that liked this. I did sub red bell pepper for green because my store was out. I used salt-free, canned corn for the corn, I assumed the recipe was wanting fresh cooked corn that is cooled for the salad? Pre-grated carrots for the raw carrots (later discovered the original recipe specifies diced) and red onion for the unspecified onion type. The dressing was simple but also pretty bland as well. As previously stated my family was not fans.