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Prep Time: 20 Minutes Cook Time: 0 Minutes |
Ready In: 20 Minutes Servings: 10 |
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People who prefer food with some tang find this corn salad particularly appealing. It's a pretty dish besides—and very economical. If you're like me and enjoy growing your own ingredients, you won't have to pick up much at the store. Ingredients:
8 ears fresh corn, husked and cleaned |
1/2 cup canola 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 |
Directions:
1. In a large saucepan, cook corn in enough boiling water to cover for 5-7 minutes or until tender. Drain, cool and set aside.
2. In a large bowl, mix the oil, vinegar, lemon juice, parsley, sugar, salt if desired, basil and cayenne pepper. Cut cooled corn off the cob (should measure 4 cups).
3. Add the corn, tomatoes, onion and peppers to the oil mixture. Mix well. Cover and chill for several hours or overnight. Yield: 10 servings.
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