Low Country corn salad
Have you ever eaten corn salad? If you like Southern food such as corn relish, you’ll enjoy corn salad! And if you like Low Country cuisine and Gullah-Geechee recipes, you’ll love this corn salad! It’s a great way to use fresh corn in the summertime, but you can also use frozen whole-kernel corn. This makes a great dish for picnics and outdoor get-togethers! If you use fresh corn for my recipe, cook it first, until just tender. You want the corn to be crisp. If you’re using frozen corn, you’ll need a 16-ounce bag, which has been completely thawed.
Holle’s Gullah-Geechee Corn Salad recipe
What you’ll need for the salad:
- 3 cups corn, very well drained
- ¼ cup chopped green onions
- 1/3 cup diced green or red bell peppers
- 1 cup chopped and seeded tomato
- 1 or 2 ribs of minced celery, with some of the leaves
- Salt, to taste
Directions: Let corn drain on paper towels to remove as much moisture as possible. Toss corn and all ingredients together.
What you’ll need for the dressing:
- 1/3 cup vinegar
- 1/3 cup sugar
- ¼ cup oil
- ½ teaspoon minced garlic
- ½ teaspoon black pepper
- ½ teaspoon celery seed
- ¼ teaspoon ground red pepper (optional)
Directions: Pour vinegar in a container with a tight lid. Dissolve sugar in vinegar. Add remaining ingredients and shake well. Pour over salad.
Refrigerate salad until chilled. Toss again just before serving.