Bring vinegar, sugar and oil to a boil and pour over corn, green beans, English peas, pimento and onion; toss lightly. Marinate in refrigerator, then serve cold or reheat and serve warm.
Whisk mayonnaise, green onions, vinegar, jalapeno peppers, parsley, and olive oil together in a bowl until smooth; season with salt and pepper.
Gently stir corn and tomatoes into the dressing to coat. Transfer salad to a serving dish, cover with plastic wrap, and refrigerate at least 2 hours.
Heat flour, margarine and whipping cream until thick. Pour over Shoepeg corn and bake at 350\u00b0 for 30 minutes.
Combine Shoepeg corn with flour, whipping cream, salt and pepper.
Mix all together real good.
Put the butter on the top of it.
Preheat oven to 350\u00b0.
Bake for 45 minutes to 1 hour or until golden brown on top.
o 8 minutes.
Citrus Corn Salad: In a large skillet over
HOW EASY IS THIS :-).
After cubing the cream cheese, mix all ingredients in large microwave-safe bowl and nuke until melted, stirring occasionally.
Great served hot or cold, out of the fridge.
In a large bowl with a good top that seals, combine all of the vegetables and toss to combine.
In a seperage jar or bowl, mix together dressing ingredients.
Pour dressing onto sladad and mix together. Place tight fitting top on bowl and refrigerate for at least 2 hours.
While salad is in the refrigeragor the 2 hours, reach in about every 30 minutes or so and give the bowl a shake upside down to help the dressing cover all the veggies.
Serve cold with a slotted spoon.
Pour dressing.
Marinate the first four ingredients for a minimum of four hours.
After marinating, drain off Italian dressing and add mayonnaise.
The mayonnaise should be just enough to coat the salad.
Chill.
Add the cheese and bacon just prior to serving. This recipe can be used as a salad or a dip with frito corn chips.
Pour liquid over corn; blend well.
Let set overnight.
When ready to serve, drain completely of liquid in a colander.
Serve cold.
Fry bacon until crisp, drain and crumble.
Blanch lima beans in lightly salted boiling water about 5 minutes or until crisp-tender. Blanch corn in unsalted boiling water until crisp-tender, 3-5 minutes. As vegetables complete cooking, drain in colander and rinse under cold running water to stop cooking and refresh the vegetables.
Combine beans, corn, scallions, bacon, mayonnaise and vinegar. Toss to coat and add salt and pepper to taste. Refrigerate 2 to 4 hours for flavors to blend.
Mix vegetables together.
Make marinade of sugar, vinegar, salt and oil; pour over vegetables.
Refrigerate for 3 or 4 hours. Keeps 2 weeks refrigerated.
Tastes best if made 2 or 3 days before serving.
Slice green onions.
Discard green part and use white sliced part only.
Combine with all other ingredients.
Chill several hours or overnight.
combine corn, tomatoes, green onions and mayonaise.
salt and pepper to taste.
chill and eat.
Combine salt, sugar, mustard, vinegar and oil.
Add rest of ingredients and marinate
in refrigerator overnight.
This is a very good keeper.
Mix all ingredients together.
Refrigerate 2 to 3 hours before serving.
Combine all vegetables. Pour sauce over mixture and refrigerate for 24 hours before serving.
Mix vegetables together.
Mix oil, sugar, salt and vinegar together and pour over vegetables.
Best prepared 24 hours before serving.
Mix 3/4 cup vinegar, water, oil, salt, black pepper and sugar. Boil and set aside to cool.
Pour over peas, pimentos, Shoepeg corn, celery, green pepper and green onions.
Combine corn, pepper, pimento, celery, cucumber and onion. Set aside.
Combine remaining ingredients.
Stir well and pour over vegetables.
Toss gently and chill 8 to 10 hours.
Combine corn, green pepper, pimiento, celery, cucumber and onion and set aside.
Combine remaining ingredients; mix well and pour over vegetables.
Toss gently.
Cover and chill at least 8 hours or overnight.
Makes 4 to 6 servings.