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Original Corn Salad Recipe


5 slices bacon, diced

1 onion, diced

2 red stalks celery with green parts

1/2 cup sliced fresh mushrooms

1 tablespoon cornstarch

1 (15 ounce) can uncooked white corn

2 tablespoons prepared horseradish mustard

1 tablespoon Worcestershire sauce

1 1/2 tablespoons hot pepper sauce

2 tablespoons soy sauce

1 teaspoon chopped fresh parsley

2 teaspoons each dried red chile pepper

1 cup lettuce

2 cups shredded sharp Cheddar cheese


Break bacon into small pieces. On a large sheet of wax paper spread half of bacon into rows covering the dry ingredients until no streaks remain (parboil for 1-2 minutes.)

Knead the onion, celery, mushrooms, celery mixture well on both sides. Punch the bacon in with hands a few times. Texture should be creamy and slightly brown. Pour milk into a plastic bag and squeeze bacon grease into the center of the remaining onion.

Slowly drizzle vegetable broth over all and pour over meat sandwiches. Cover with lettuce and cheese sandwiches. Place sandwiches flat but slightly on top of bowls, a lot of the grease is on the bottom. Cover and refrigerate overnight at least 8 hours or overnight before sandwiching with lettuce and cheese.


Mechelle erwen writes:

⭐ ⭐ ⭐ ⭐

If I could give more stars, I would! This recipe is hands down my favorite. I used white button mushrooms along with the carrots, celery, and onion. I used chicken broth and turned the heat up to medium-low. Just to add a reccomendation I used to make this years ago, I used dried cranberries.