CORN RELISH SALAD

In a large bowl, whisk togther:
1/3 cup sugar
1/3 cup vinegar
1/4 cup vegetable oil

Then add:
1 (16 ounce) bag frozen whole kernel corn, thawed and drained
8 ounces shredded Co-Jack cheese
1 medium tomato, chopped
1/2 cup chopped green bell pepper
1/4 cup chopped onion
1/2 teaspoon celery seed
1/4 teaspoon salt

Stir well until dressing is evenly distributed. Cover relish and refrigerate one hour.

Stir again before serving.