Fresh Corn Salad

Name: Fresh Corn Salad
Ingredients: 8 ears corn, husked (if substituting frozen or canned, use approximately 4 c.); 1/2 c. vegetable oil; 1/4 c. cider vinegar; 1 1/2 tsp. lemon juice; 1/4 c. minced fresh parsley; 2 tsp. sugar; 1 tsp. salt; 1/2 tsp. dried basil; 1/8 to 1/4 tsp. cayenne pepper; 2 large tomatoes, seeded and coarsely chopped; 1/2 c. chopped onion; 1/3 c. chopped green pepper; 1/3 c. chopped sweet red pepper

13 ingredients

8 steps

Ingredients

8 ears corn, husked (if substituting frozen or canned, use approximately 4 c.)
1/2 c. vegetable oil
1/4 c. cider vinegar
1 1/2 tsp. lemon juice
1/4 c. minced fresh parsley
2 tsp. sugar
1 tsp. salt
1/2 tsp. dried basil
1/8 to 1/4 tsp. cayenne pepper
2 large tomatoes, seeded and coarsely chopped
1/2 c. chopped onion
1/3 c. chopped green pepper
1/3 c. chopped sweet red pepper

Directions

1

Place corn in a large saucepan and cover with water; bring to a boil.
2

Cook for 5 to 7 minutes or until tender.
3

Drain, cool and set aside.
4

In a large bowl, mix the oil, vinegar, lemon juice, parsley, sugar, salt, basil and cayenne.
5

Cut cooled corn off the cob.
6

Add corn, tomatoes, onion and peppers to the oil mixture. Mix well.
7

Cover and chill for several hours or overnight.
8

Yield: 10 servings.