*One of Mary Myrick’s best recipes*

Ingredients:

• 2 (12 oz.) cans Mexicorn, drained
• 3 Tbs. vegetable oil
• 1/2 cup sugar
• 1/2 cup vinegar
• 2 tsps. minced dried onion
• 1/2 tsp. salt
• 1/4 tsp. celery seed

In a bowl, combine the drained corn and vegetable oil. In a small saucepan, combine remaining ingredients. Cover, bring to a boil, reduce heat and simmer for 2 minutes. Pour over corn mixture, cover and cool to room temperature. Refrigerate until thoroughly chilled. Drain to serve.

Best if served the next day.