*One of Mary Myrick’s best recipes*

Ingredients:

• 1 (11 oz.) can whole kernel yellow corn, drained
• 1 (11 oz.) can white shoepeg corn, drained
• 1 green onion, chopped fine
• 2 stalks celery, chopped
• 1 (4 oz.) jar pimentos, drained well and chopped fine
• 1/2 med. green pepper, chopped
• 1/8 tsp. salt
• 1/8 tsp. pepper
• 1/8 tsp. Cajun seasoning
• 3/4 cup vegetable oil
• 1/2 cup sugar
• 1/4 cup vinegar

In a large bowl, mix the vegetables together. In a small bowl, mix together the remaining ingredients and pour over the vegetable mixture. Cover and refrigerate for 24 hours or, at least, overnight. Serve cold.

You can use the 15-16 oz. cans of the corn.

If you do not have the Cajun seasoning, you could substitute a combination of red pepper, garlic powder and paprika to make 1/8 tsp. or to taste.