[CnD] Fresh Corn Salad

Marilyn Pennington mar04dale at gmail.com
Fri Oct 13 13:00:32 EDT 2017


Fresh Corn Salad

8 ears fresh corn, husked

1/2 cup vegetable oil

1/4 cup cider vinegar

1 1/2 teaspoons lemon juice

1/4 cup minced fresh parsley

2 teaspoons sugar

1 teaspoon salt

1/2 teaspoon dried basil

1/8 to 1/4 teaspoon cayenne pepper

2 large tomatoes, seeded and coarsely chopped

1/2 cup chopped onion

1/3 cup chopped green pepper

1/3 cup chopped sweet red pepper

Place corn in a large saucepan and cover with water. Bring to a boil; cook
for 5 to 7 minutes, or until tender. Drain, cool and set aside. In a large
bowl, mix the oil, vinegar, lemon juice, parsley, sugar, salt, basil and
cayenne pepper. Cut cooled corn off the cob (should measure 4 cups). Add
corn, tomatoes, onion and pepper to the oil mixture; mix well. Cover and
chill for several hours, or overnight.

Variation:

Use 4 cups frozen or canned kernal corn in place of fresh corn.

Makes 10 servings.  Mama's Corner.

 



More information about the Cookinginthedark mailing list