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Parve
Easy
8 Servings
Allergens 
No Allergens specified
10 Hours
Diets
This recipe is based on one from my cousin Pammy. Most corn salads have mayonnaise and sour pickles, both of which contain considerable salt. This one has neither, and yet is very flavorful.
2 cups frozen corn
2 different colored peppers, diced
1 stalk celery, sliced
1 medium red onion, diced
2 tablespoons sugar, or to taste
1 tablespoon oil
3-4 tablespoons vinegar
Combine all the veggies in a medium-sized bowl or container.
Add dressing ingredients and mix thoroughly.
Marinate overnight.
Photography: Daniel Lailah. Styling: Michal Leibowitz.
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i used frozen corn and didnt thaw it. canned corn may be too soggy. salad was very good
who mentioned mustard its not even listed in the recipe. also can you use canned corn or fresh corn? Please answer and if you use frozen corn should you thaw it first or use it frozen.. thanks please answer Brynie
can I use canned corn?
I made it without the mustard and used instead the vinegar as you suggested. It was delicious!!! this is a keeper!!!!