Fresh Corn Salad

Name: Fresh Corn Salad
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

13 ingredients

3 steps

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.