Melba Wilson’s Southern Corn Salad

4 cups fresh, frozen (thawed), or canned corn, drained
½ cup diced celery
½ cup diced sweet onion
½ cup diced cucumber
½ cup shredded sharp cheddar cheese (optional)
4 slices bacon, cooked and crumbled
¼ cup chopped green onions
2 tablespoons chopped fresh parsley

Dressing
½ cup mayonnaise
¼ cup sour cream
1 tablespoon apple cider vinegar
1 teaspoon Dijon mustard
1 teaspoon sugar (optional)
½ teaspoon garlic powder
½ teaspoon onion powder
Salt, black pepper to taste

In a large bowl, combine the corn, celery, sweet onion, cucumber, cheddar cheese (if using), bacon, green onions, and parsley.

In a separate bowl, whisk together the mayonnaise, sour cream, apple cider vinegar, Dijon mustard, sugar, garlic powder, onion powder, salt, and pepper until smooth.

Pour the dressing over the corn mixture and stir until everything is evenly mixed

Cover and refrigerate for at least 30 minutes before serving

Garnish with a little extra bacon, parsley, before serving.