Corn Salad with French Dressing

Cornbread, corn on the cob, and creamed corn all have a following. So will this corn salad once you try it. My mother received the recipe from a friend and used it one Christmas night for a buffet with cold cuts and other condiments. It was so popular it has turned up on those occasions that typically would cry for potato or macaroni salad. Because it’s colorful, it makes an attractive addition to any table.

Experiment a bit with the things you add. It’s possible to replace the green pepper with broccoli or to use carrots instead of the pimiento. You can even start out by purchasing the Mexican canned corn and using the cucumber and onions.

Recipe

The French dressing tastes better than anything you can buy. Of course, it has no preservatives, so place what’s left in an airtight container and refrigerate. You can use it again for a green salad or a marinade. It keeps about six weeks.

• 1 (29-ounce) can whole-kernel corn
• 1 (4-ounce) jar pimiento
• 1 small onion, minced
• 1 medium green pepper, chopped
• 1 small cucumber, chopped
• 1/2 cup French dressing
• Whole lettuce leaves

Drain corn and pimiento. Chop the latter into tiny bits and mix with corn, onion, green pepper, and cucumber. Combine with French dressing and mix well. Chill for several hours. Serve on a large lettuce leaf.

French Dressing

• 1 cup vegetable oil
• 1/2 cup ketchup
• 1/2 cup white vinegar
• Juice of one lemon
• 1/2 cup sugar
• 1/2 teaspoon dry mustard
• 1/2 teaspoon paprika
• 1 teaspoon salt
• 1 to 2 cloves of garlic

Mince garlic cloves and briskly mix with other ingredients. Put mixture into a blender or food processor and run on high speed for about two to three minutes.

Mary A. Mitchell, a former newspaper food editor, writes from Winter Park, Fla.

Mary A. Mitchell, a former newspaper food editor, writes from Winter Park, Fla.

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