Summary

Ingredients

• 3 cans corn, drained weight approx. 285g each (or frozen)
• 1 small onion (s) or shallot
• 1 medium bell pepper (s), red
• 375 ml sour cream
• 3 tablespoon vinegar
• 1 teaspoon mustard, medium hot
• 1 teaspoon, leveled salt
• 1 pinch (s) sugar
• some white, ground pepper

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Instructions

1. Cut the bell pepper into small cubes and the onion into very small cubes, almost as small as you would cut a clove of garlic! Drain the corn well. Put the sour cream, the onion cubes and the spices in a large bowl and stir well, also mix in the paprika cubes and the corn. Season to your own taste - depending on the acidity of the vinegar, more may of course be necessary - but it is a matter of taste. If the marinade seems too spicy, just add a little more sour cream. If possible, the salad should be able to soak for a few hours, even overnight. I have already stored it well chilled for 3 days. We also like to eat the salad just like that as a small snack.