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"I went to a restaurant that serves 'breakfast at any time'. So I ordered French Toast during the Renaissance."--Steven Wright

Crunchy Corn Medley Recipe

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This recipe for Crunchy Corn Medley is from Francie's Family Favorites, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
2 c. frozen peas, thawed
1 can (15¼ oz.) whole kernel corn, drained
1 can (15¼ oz.) white or shoepeg corn, drained
1 can (8 oz.) water chestnuts, drained and chopped
1 jar diced pimientos, drained
8 green onions, thinly sliced
2 ribs celery, chopped
½ c. vinegar
½ c. sugar
¼ c. vegetable oil
1 tsp. salt
¼ tsp. black pepper
Directions:
Directions:
1. In a large bowl, combine the first 8 ingredients.
2. In a small bowl, combine vinegar, sugar, oil, salt and pepper. Whisk until sugar is dissolved.
3. Pour over corn mixture; mix well.
4. Cover and refrigerate at least 3 hours.
5. Stir just before serving; serve with a slotted spoon.
Number Of Servings:
Number Of Servings:
10
Personal Notes:
Personal Notes:
I took this to a potluck one time and it was mistaken for a dip and people ate it with corn chips. I guess that works too because I got several requests for my “dip recipe”!

 

 

 

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