Corn Salad

Name: Corn Salad
Ingredients: 10 ears corn, kernels removed from cobs; 1/4 c. olive oil; 2 red peppers (you can use ripe tomatoes, peeled, seeded and diced); 3 Tbsp. white wine vinegar; 1 tsp. Dijon-style mustard; 2 Tbsp. chopped parsley; 2 Tbsp. chopped fresh basil; 1 1/2 tsp. chopped summer savory; few squirts liquid hot pepper sauce, or to taste

9 ingredients

7 steps

Ingredients

10 ears corn, kernels removed from cobs
1/4 c. olive oil
2 red peppers (you can use ripe tomatoes, peeled, seeded and diced)
3 Tbsp. white wine vinegar
1 tsp. Dijon-style mustard
2 Tbsp. chopped parsley
2 Tbsp. chopped fresh basil
1 1/2 tsp. chopped summer savory
few squirts liquid hot pepper sauce, or to taste

Directions

1

Salt and freshly ground black pepper to taste.
2

Place oil in skillet; set over low heat.
3

Add corn and cook for 2 minutes or until just tender.
4

Scrape the corn into bowl and cool.
5

Stir in chopped pepper (or ripe tomato).
6

Combine vinegar, mustard, parsley, basil, savory and hot pepper sauce, then blend into corn and pepper or tomato.
7

Season with salt and pepper to taste.