LITTLE ROCK — Robbie Gastineau’s Corn Salad
From the Kitchen of Winona Woods, Pea Ridge 2008 Library of Treasures Cookbook
2 cans whole kernel corn (or frozen corn)
1 c. celery, finely chopped
1/2 c. red or green onions, chopped
3 ripe tomatoes, seeded and chopped
1/2 c. mayonnaise
1/4 c. vinegar
1 Tbsp. sugar
If using frozen corn, cook until hot and let cool.
Mix together corn, celery, onion and tomatoes; set aside. Combine mayonnaise, salt, vinegar and sugar;
mix well. Pour over corn mixture and mix well. Refrigerate.
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Opinion, Pages 4 on 09/14/2011