Corn Salad -- Quad-Cities Online Recipe Book
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Corn Salad

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1/4 cup sour cream
3/4 cup mayonnaise
1 tablespoon mustard
2 teaspoons white vinegar
1/4 teaspoon salt
1 teaspoon sugar
Dash black pepper
2 cans (15-1/4 ounces) whole kernel corn, drained
1 jar (2 ounces) jar pimientos, drained
2 carrots, peeled and shredded
1/2 cup finely chopped onion


In a medium bowl, combine sour cream, mayonnaise, mustard, vinegar, salt, sugar and pepper. Add corn, pimientos, carrots and onions. Toss to coat. Refrigerate at least 1 hour.

Nancy O'Mary
Rock Island

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