Ingredients
2/3 cup sugar2/3 cup cider vinegar2/3 cup canola oil1 can (15-1/4 ounces) whole kernel corn, drained1 can (15 ounces) whole baby corn, rinsed and drained, halved1 can (11 ounces) yellow and white whole kernel corn, drained1 can (7 ounces) white or shoepeg corn, drained1 large sweet red pepper, chopped1 medium red onion, chopped4 to 5 celery ribs, slicedLeaf lettuce, optional
Preparation
In a small saucepan, combine the sugar, vinegar and oil. Cook over medium heat for 5 minutes, stirring until sugar is dissolved. Cool completely.
In a bowl, combine the corn, red pepper, onion and celery. Add dressing and toss to coat. Cover and refrigerate overnight.
Stir well. Serve with a slotted spoon in a lettuce-lined bowl if desired.
