Salads

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Fresh Corn Salad

Difficulty:Easy
Serves:6
Cook Time:30 Minutes

Ingredients

  • ■   extra virgin olive oil
  • ■   sea salt

Description

6 ears of corn, stripped of husks 1/4 cup of apple cider vinegar 1/4 cup of extra virgin olive oil 1/2 cup of sugar, or substitute 1 teaspoon sea salt 15 turns of the pepper grinder Couple of dashes of crushed red pepper flakes, 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 boil 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, olive oil, sugar, salt, pepper and red 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 and photos from Deepdishsouth.com

  • 1. Bring a large pot of generously salted water to a boil and add the corn.
  • 2. Return to a boil and boil for about 4 minutes.
  • 3. Drain, return corn to pot and cover with cold water.
  • 4. Set aside.
  • 5. In a large glass bowl, whisk together the vinegar, olive oil, sugar, salt, pepper and red pepper flakes until well blended.
  • 6. Remove the corn from the cob and add to the dressing.
  • 7. Top with the onion, bell pepper and parsley.
  • 8. Toss, taste and adjust seasonings, especially the salt.
  • 9. Refrigerate for a minimum of 2 hours, stirring occasionally.
  • 10. Just before serving, add the tomatoes and toss.
  • 11. Recipe and photos from Deepdishsouth.com

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