Iowa Corn Salad

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  • 3 tablespoons mayonnaise
  • 1 ½ tablespoons cider vinegar
  • ½ tablespoons cold waterSalad Corn
  • 1 teaspoon sugar
  • ½ teaspoon each salt
  • ½ teaspoon black pepper
  • 3 cups fresh or frozen corn kernels
  • 1 medium-sized tomato, coarsely chopped (1 cup)
  • ⅔ Cup thinly sliced green onions
  • ¾ cup chopped sweet green pepper
  • ½ cup chopped sweet red pepper


  1. In a large bowl, whisk together the mayonnaise, vinegar, water, sugar, salt and pepper.  Half-fill a large saucepan with water and bring to a boil over high heat.
  2. Add the corn and cook for 2 minutes or just until crisp-tender.  Drain, rinse with cold water, and drain again, then add to the mayonnaise mixture.
  3. Stir in the remaining ingredients and mix well.
  4. Serve either cold or at room temperature.
  5. Keep refrigerated for up to 3 days.
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