This vintage corn salad recipe dates back to at least the early 20th century, as evidenced by the accompanying 1933 calendar page. Featuring fresh sweet corn, crunchy cabbage, celery, peppers, and onions, it’s simmered in a tangy vinegar-and-sugar brine with a touch of mustard for classic Southern flavor. Ideal for picnics, potlucks, and summer gatherings, this old-fashioned recipe delivers both nostalgia and timeless taste. Its balance of sweetness, tang, and crunch makes it a beloved staple for warm-weather meals.
Ingredients
- 12 ears of corn (kernels cut off)
- 1 head head cabbage (medium, shredded)
- 3 bunches celery (chopped)
- 6 green peppers (diced)
- 6 onions (diced)
- 1 cup sugar
- ⅓ cup salt
- ½ gal vinegar
- 1 tbsp dry mustard
Instructions
Step 1: Prepare Vegetables
- Shuck the corn and cut kernels from the cobs.
- Shred the cabbage, chop celery, and dice the peppers and onions.
Step 2: Combine Ingredients
- In a large stockpot, combine corn, cabbage, celery, peppers, onions, sugar, salt, and vinegar.
- Stir in dry mustard until evenly distributed.
Step 3: Cook the Salad
- Bring the mixture to a gentle simmer over medium heat.
- Cook for about 30 minutes or until vegetables are tender but still slightly crisp.
Step 4: Cool and Store
- Allow salad to cool before transferring to glass jars or airtight containers.
- Store in the refrigerator. Best served chilled.
Tips
- Use fresh sweet corn for best flavor, but frozen corn can be substituted
- Finely chop vegetables for a more relish-like texture
- Add mustard seeds or celery seed if desired for extra pickling flavor
- Adjust sugar and vinegar for sweeter or tangier balance
- This keeps well refrigerated and tastes better after a day
- Can be water-bath canned following modern safe-canning guidelines
- Excellent served with beans, hot dogs, barbecue, or fried chicken
- Add diced hot peppers for a spicy variation
- Drain before serving if you prefer it less juicy
- Works as a salad, relish, or topping
Nutrition
Calories: 128kcalCarbohydrates: 28gProtein: 3gFat: 0.6gSaturated Fat: 0.1gPolyunsaturated Fat: 0.2gMonounsaturated Fat: 0.1gSodium: 680mgPotassium: 285mgFiber: 3.4gSugar: 16gVitamin A: 280IUVitamin C: 52mgCalcium: 42mgIron: 1.1mg