Fresh Corn Salad

Name: Fresh Corn Salad
Ingredients: 18 ears fresh corn, husk and silk removed; 4 scallions, sliced; 3 large red bell peppers, cut into 1/2-inch dice; 3 large green peppers, cut into 1/2-inch dice; 3 cucumbers, peeled, seeded and chopped; 1/2 cup chopped fresh dill; 1 pint cherry tomatoes, sliced in half; 1 1/2 cups extra-virgin olive oil; 1/2 cup balsamic vinegar; Salt and freshly ground black pepper to taste

10 ingredients

10 steps

Ingredients

18 ears fresh corn, husk and silk removed
4 scallions, sliced
3 large red bell peppers, cut into 1/2-inch dice
3 large green peppers, cut into 1/2-inch dice
3 cucumbers, peeled, seeded and chopped
1/2 cup chopped fresh dill
1 pint cherry tomatoes, sliced in half
1 1/2 cups extra-virgin olive oil
1/2 cup balsamic vinegar
Salt and freshly ground black pepper to taste

Directions

1

Slice the corn off the cobs into a very large bowl.
2

In a large pot, bring about 2 quarts of water to boil.
3

Add the corn kernels and cover.
4

Bring to a boil and cook 4 minutes, stirring the corn once every minute and removing silk or husks.
5

Drain and refresh under cold water.
6

Put the corn in a large serving bowl with the remaining vegetables.
7

Add the oil.
8

Toss well.
9

Add the vinegar and salt and pepper to taste and mix well.
10

Marinate 1 to 2 hours.