CCFB News» August 2020

1981

Ingredients

3 large ears farm fresh sweet corn

3 C shredded cabbage

1 sm chopped onion

1 sm red & green pepper, chopped

¼ c cider vinegar

2 T oil

1 T sugar

½ t celery & mustard seed

1/3 c each mayonnaise & sour cream

1 T Dijon style mustard

Pepper to taste

Directions

Cook corn in boiling saltwater for 5 minutes. Drain, cool, and cut from cob and combine with onion, green and red peppers. Mix vinegar, oil, sugar, pepper, celery and mustard seeds in small pan, heat to boiling, pour over corn mixture with mayonnaise, sour cream, mustard and cabbage, toss coat. Chill covered until cold. Taste and adjust seasoning.