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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 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
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.
In a small bowl, combine oil, vinegar, lemon juice, parsley, salt, sugar, basil, and cayenne pepper, if desired; mix well.
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.
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