My sister introduced this vegetable salad to our family's Thanksgiving table when I was a young teenager and it quickly became one of my favorites. I liked that it was colorful, cold, crisp and tangy, which worked very well with our mother's turkey and cornbread dressing.
I used Del Monte Summer Crisp canned corn for this dish. There is very little liquid and the kernels are especially sweet and crisp. I believe the original recipe called for white pepper but black pepper was introduced over the years, whichever you have.
Bookmark this recipe for the summer when our farm fresh tomatoes and corn are available!
Peggy's Thanksgiving Corn Salad
Yield: 8 servings
2 - 12 ounce cans whole kernel corn, drained
3/4 cup green bell pepper, diced
1 - 2 tomatoes, chopped (I removed the seeds.)
1/4 red onion, diced
1/2 cup sour cream
4 tablespoons mayonnaise
2 tablespoons salad vinegar
1 1/2 teaspoons salt
1 teaspoon dry mustard
1/2 teaspoon celery seed
1/4 teaspoon black pepper
1) Drain canned corn and add to large bowl. Chop bell pepper, tomatoes, and onion, and add to the corn.
2) Add sour cream, mayonnaise, salad vinegar, and seasonings. Stir together and refrigerate until ready for use.