I love 4th of July. It very well may be my favorite holiday. I’ve attached a playlist that I edit and add to every year and it’s great combination of summer holiday/party music whether out on a boat or in your own backyard.
Last night I was lucky to spend the night with my dear friend and her family. She made the perfect summer supper for us. Our husbands grilled hamburgers and she whipped up corn salad and roasted new potatoes. I will be making the corn salad this weekend to accompany boiled shrimp or as a lunchtime side. And will definitely be making and posting the potatoes in the near future.
You can easily tell a loved recipe when it has marks on the paper. I so appreciate a good box full of recipe cards.
Whitney’s Corn Salad
2 Cans of shoepeg corn
2 Tomatoes or carton of cherry tomatoes, chopped
1 Bell pepper, chopped
1 Cucumber, peeled, seeded and chopped
1/2 c. Sour Cream
4 Tbs. Mayonaisse
2 Tbs. White Vinegar
1/2 tsp. each celery seed, dry mustard, black pepper
1 tsp. salt
Mix all vegetables. Combine dressing ingredients in small bowl or measuring cup. Pour dressing over veggies. Cover and refrigerate overnight.
Enjoy the tunes and corn salad! Happy 4th to you and yours!!
Adeline Alley 