Corn salad with red pepper and sour cream dressing

Ingredients for 6 servings:

• 3 can/n corn, drained weight approx. 285g each (or frozen)
• 1 small onion(s) or shallot
• 1 medium-sized red bell pepper(s)
• 375 ml sour cream
• 3 tbsp vinegar
• 1 tsp, leveled mustard, medium hot
• 1 tsp, leveled salt
• 1 pinch(s) of sugar
• some white pepper, ground

Instructions

Working time approx. 15 minutes; Rest time approx. 5 hours; Total time approx. 5 hours 15 minutes

as a side dish for grilling or fondue, easy to prepare

Dice the bell peppers and the onions into very small cubes, almost as small as you would dice a clove of garlic! Drain the corn well. Combine the sour cream, diced onions, and spices in a large bowl and mix well, then stir in the diced bell peppers and corn. Season to taste—depending on the acidity of the vinegar, you may need more, but that’s a matter of taste. If the marinade seems too spicy, simply add a little more sour cream. The salad should be able to marinate for a few hours if possible, overnight is also fine. I’ve even stored it well refrigerated for 3 days. We also like to eat the salad on its own as a small snack.