Corn Salad - cooking recipe

Ingredients

2 c. Shoe Peg corn
3/4 c. cucumber, chopped
1 medium tomato, chopped
1/4 c. onion, chopped
1/2 tsp. dry mustard
1/2 tsp. celery seed
4 Tbsp. mayonnaise
2 Tbsp. vinegar
2 tsp. salt
1/2 c. sour cream

Preparation

Combine first four ingredients and set aside.
In small bowl, combine remaining ingredients and mix well.
Pour over vegetables and toss.
Cover and marinate in refrigerator for 12 hours. Yield: 6 to 8 servings.