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I tried this recipe this week and we liked it. I halved it for the two of us though. Halved it serves about 4. I also used leftover corn on the cob instead of canned corn.

Corn Salad

2-12 oz cans whole kernel corn, drained
¾ cup diced cucumbers
¼ cup diced onion
2 small tomatoes, chopped
¼ cup sour cream
2 T. mayonnaise
1 T. vinegar
½ tsp salt
¼ tsp dry mustard
¼ tsp celery salt

Combine corn, cucumbers, onions, and tomatoes in salad bowl. Blend sour cream with mayonnaise. Add remaining ingredients. Add sour cream mixture to corn mixture. Toss gently to coat vegetables. Chill thoroughly.
 

 

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