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Prep Time: 20 Minutes Cook Time: 0 Minutes |
Ready In: 20 Minutes Servings: 5 |
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We discovered this recipe at a Fourth of July celebration years ago. It's been a favorite ever since.—Jennifer Sikes, Tyler, Texas Ingredients:
1 can (15-1/4 ounces) whole kernel corn, drained |
2 cans (7 ounces each) white or shoepeg corn, drained |
2 celery ribs with leaves, chopped |
1/2 cup green pepper, chopped |
1/2 cup sweet red pepper, chopped |
4 green onions, sliced |
1 jalapeno pepper, seeded and chopped |
1/2 cup italian salad dressing |
1/2 teaspoon ground cumin |
Directions:
1. In a large bowl, combine the first seven ingredients. Combine salad dressing and cumin; pour over corn mixture and toss to coat. Cover and refrigerate for 1 hour or until chilled. Yield: 5 servings.
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