Follow these steps for perfect results
Prepared mustard
Water
Salt
Paprika
Sugar
Onion powder
Black pepper
Canola oil
Frozen corn
defrosted
Green pepper
diced
Pimientos
drained and diced
Cider vinegar
Lettuce leaves
In a small bowl, whisk together prepared mustard, water, salt, paprika, sugar, onion powder, black pepper, and canola oil.
Allow the mixture to stand for 1 hour to allow flavors to meld.
In a medium bowl, combine defrosted or drained corn, diced green pepper, and diced pimientos.
Add cider vinegar to the oil and spice mixture.
Whisk until the dressing is creamy and well combined.
Pour the dressing over the corn mixture.
Mix gently to ensure all ingredients are coated evenly.
Serve the corn salad on lettuce leaves for a refreshing presentation.
Expert advice for the best results
For a spicier kick, add a pinch of cayenne pepper to the dressing.
Fresh herbs like cilantro or parsley can be added for extra flavor.
Everything you need to know before you start
5 minutes
Can be made a day ahead and stored in the refrigerator.
Garnish with fresh herbs.
Serve chilled as a side dish
Pair with grilled meats or vegetables
Complements the sweetness and tanginess of the salad.
Discover the story behind this recipe
Common side dish at picnics and barbecues.
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