1 (16 oz.) pkg. frozen white shoepeg corn, cooked & drained
4 ribs celery, finely chopped
1/2 white onion
1/2 tsp. salt
1/8 tsp. pepper
1/2 carton sour cream
2 tbsp. mayonnaise
1 c. chopped pecans
1 tbsp. lemon juice

Combine corn, celery, salt, pepper and lemon juice. Refrigerate 4-5 hours covered. When ready to serve, drain away accumulated liquid. Add sour cream, mayonnaise and pecans mixing evenly.