Today is March 29, 2024 / /

Kosher Nexus
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Darn Good Corn Salad

What You’ll Need

  • 8 ears fresh corn, husked (see Options)
  • 1/2 cup vegetable oil
  • 1/4 cup cider vinegar
  • 1/2 teaspoons fresh lemon juice
  • 1/4 cup chopped fresh parsley
  • 2 teaspoons salt
  • 2 teaspoons sugar
  • 1/2 teaspoon dried basil
  • 1/4 teaspoon ground red pepper (optional)
  • 2 large tomatoes, coarsely chopped
  • 1/2 cup chopped green bell pepper
  • 2 scallions, thinly sliced

What to Do

 

  1. Fill a soup pot about half-full with water and bring to a boil over high heat. Add corn, cover loosely, and return to a boil. Remove pot from heat and let stand 5 minutes or until corn is tender. Carefully drain and let cool.
  2. In a small bowl, combine oil, vinegar, lemon juice, parsley, salt, sugar, basil, and cayenne pepper, if desired; mix well.
  3. With a chef knife or corn stripper, cut kernels off cobs and place in a large bowl. Add tomatoes, bell pepper, and scallions. Pour dressing over vegetables and mix well. Cover and chill at least 2 hours before serving.

 

So Many Options

  • If corn is not in season, no problem! Simply substitute 2 pounds of frozen, thawed, and drained corn for the fresh.