Debbie’s Corn Salad

Recipe by: Debbie Adams


2 (15 ounce) cans vacuum packed corn, drained

2 small cucumber slices, for garnish

1 med. diced purple onion

2 small tomatoes, coarsely chopped

1 med. bell pepper

1/4 cup sour cream

2 tablespoons mayonnaise

1 tablespoon distilled white vinegar

1/2 teaspoon salt

1/4 teaspoon dry mustard

1/4 teaspoon celery seed


1.) In a large mixing bowl, combine the corn, cucumbers, onions and tomatoes.

2.) Prepare the dressing by whisking together the sour cream, mayonnaise, vinegar, salt, mustard and celery seeds. Add to corn mixture and toss until all ingredients are evenly coated.