 |
Prep Time: 15 Minutes Cook Time: 5 Minutes |
Ready In: 20 Minutes Servings: 8 |
|
This simple recipe is a great use for leftover sweet summer corn on the cob. Light and quick, it's a great addition to summer meals. Ingredients:
6 ears corn, husked and cleaned |
1 red bell pepper, seeded and diced |
1/2 red onion, diced |
1 medium tomato, diced |
1/3 cup extra virgin olive oil |
1/3 cup balsamic vinegar |
1 tablespoon minced garlic |
ground black pepper to taste |
Directions:
1. Place the corn in a large pot with enough water to cover, and bring to a boil. Cook 5 minutes, until kernels are tender but crisp. Drain, cool slightly, and use a knife to scrape kernels from the cobs.
2. In a large bowl, mix the corn kernels, red bell pepper, onion, tomato, olive oil, balsamic vinegar, and garlic. Season with pepper. Chill 15 minutes before serving.
|
|