Summer Corn Salad

I have wanted to try this recipe for a long time, but somehow I just recently got around to it.  It comes from the cookbook Country Gourmet (a fantastic book that is out of print now, I think).

One of the reasons it took me so long to try it is that the recipe calls for fresh corn cut off the cob.  I’m super lazy.  I think I’ve mentioned that before.

I finally realized I could cheat with this recipe and use frozen corn instead of fresh.  I’m sure fresh would be better, but I also know I’ll be making this salad a lot more often since I can cheat with a bag from the freezer section.

Here’s what you’ll need: 

Summer Corn Salad
Ingredients
  • 32 oz frozen corn, thawed
  • 1 cucumber, peeled and chopped
  • 1 small green pepper, chopped
  • 4 Roma tomatoes, chopped
  • ½ large white onion, chopped
  • 1 jalepeno, seeds removed, diced
  • ¼ cup fresh basil, chopped
  • ¼ cup fresh parsley, chopped
For the dressing
  • 2 tsp. dry mustard
  • ¼ tsp. black pepper
  • 3 cloves garlic, crushed
  • 2 Tbs. white wine vinegar
  • ⅓ cup olive oil
  • salt to taste
Instructions
  1. Stir all the veggies together in a large bowl.
  2. Whisk the dressing ingredients together and pour over veggies.
  3. Toss.
Notes
This salad holds up well for several days and it travels well too. Great for picnics!
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Comments

  1. that looks so delicious! i love farm fresh summer corn! yum! thanks for sharing!

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