Fresh Corn Salad
This is a great spring and summer salad that can also be used as relish with summer meat and fish dishes.
- 6 - 8 ears of sweet corn
- 4 - 6 mild to medium chilies (Anaheim, red, orange or yellow bells, banana peppers, etc...)
- 1 bunch of scallions
- ½ cup cider vinegar
- ¼ cup extra virgin olive oil
- 2 tablespoons salt
- 2 tablespoons sugar
- 1 small basket of grape or cherry tomatoes
- Fresh herbs to taste (sage, oregano, cilantro, dill, thyme, etc...)
- Shuck the corn and cut the kernels from the cob
- In a large bowl (glass, ceramic or stainless steel preferred) combine all the ingredients except the tomatoes.
- Allow salad to sit for 30 minutes to allow the flavors to marry.
- Adjust seasoning to taste
- Serve sprinkled with the tomatoes
In a sealed container this salad will keep for up to a week in the refrigerator. Enjoy!
Tags: Food & Drink | Recipes | Salads
May 10th, 2008 at 5:11 am
Mmmmmm, can’t wait to try this out!
May 10th, 2008 at 5:25 am
I hope you like it. I know I do π
May 12th, 2008 at 10:42 am
Sounds fabulous!!
May 18th, 2008 at 9:38 am
Hey! a recipe! Sounds great! Will try it! π
May 18th, 2008 at 9:44 am
Aafke,
Yes, a recipe! LOL Reflections From A Murky Pond is “the eclectic ramblings of jonolan” – that includes recipes on occasion since I love to cook and love to eat. π There will be more posted soon.
I hope you like the corn salad!