Cook Time 30 minutes + Cooling Time
6 ears of corn, stripped of husks
1/4 cup of Beer Vinegar
1/4 cup of DeCarlo Extra Virgin Olive Oil
1/2 cup of sugar, or substitute
1/2 teaspoon Sale di Cervia Sea Salt (or more, to taste)
Tellicherry Peppercorns: 15 turns of the pepper grinder
Couple of dashes of crushed Aleppo Chile Pepper (optional)
1 medium red onion, chopped
1 medium red bell pepper, chopped
1/4 cup of fresh parsley, chopped
2 large tomatoes, seeded and chopped
Bring a large pot of generously salted water to a boil and add the corn. Return to a boil and cook for about 4 minutes. Drain, return corn to pot and cover with cold water. Set aside.
In a large glass bowl, whisk together the vinegar, DeCarlo Olive Oil, sugar, Cervia Salt, Tellicherry Pepper and Aleppo Pepper flakes until well blended. Remove the corn from the cob and add to the dressing. Top with the onion, bell pepper and parsley. Toss, taste and adjust seasonings, especially the salt. Refrigerate for a minimum of 2 hours, stirring occasionally. Just before serving, add the tomatoes and toss.
Recipe adapted from and photo courtesy of www.deepdishsouth.com