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Prep Time: 20 Minutes Cook Time: 5 Minutes |
Ready In: 25 Minutes Servings: 8 |
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Love this salad. It's a little different than other corn salads. So good when corn is in season. Ingredients:
8 ears fresh corn |
1 small zucchini, diced |
1 green pepper, diced (red is fine, too) |
1/2 cup chopped red onion |
16 sweet pickles, minced |
1 cup fresh basil leaf |
1/2 cup mayonnaise (light is fine) |
1/3 cup beef broth (can use vegetable broth) |
1/4 cup sour cream (light is fine) |
salt and pepper, totaste |
Directions:
1. Remove kernals from cobs, blanch in boiling water for 5 minutes.
2. Drain, rinse and place in a bowl.
3. Add zucchini, peppers, onion and pickles.
4. Toss.
5. In a food processor or blender, whirl basil leaves, mayonnaise, broth and sour cream.
6. Toss with salad.
7. Refrigerate for at least 2 hours.
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