Fresh corn salad is my go-to salad in the summer. You can substitute frozen corn for the fresh corn if you like. Don't cook it - just thaw and drain well before using in the salad so it's crisp-tender.
Prep Time: 25 minutes
Cook Time: 2 minutes
Total Time: 27 minutes
Yield: 6 servings
Ingredients:
- 6 ears of corn OR 16 oz. pkg. frozen corn, thawed and drained
- 1 green or red bell pepper, chopped
- 1 bunch green onions, sliced
- 2 tomatoes, seeded and chopped
- 1/2 cup sour cream
- 1/3 cup mayonnaise
- 1/4 cup fresh basil leaves, chopped
- 2 Tbsp. garlic vinegar
- 1/4 cup grated Parmesan cheese
- salt and pepper to taste
Preparation:
To make Fresh Corn Salad, husk corn and remove silk. In a large pot of boiling SUGARED water, cook corn for 1-2 minutes. Really, this short amount of time is perfect - you just want to heat the kernels. Place the corn in a bowl of ice water and let stand 3-4 minutes.
Cut the corn off the cob using a sharp knife. Combine in a large bowl with green pepper, onions, and tomatoes.
In a small bowl combine sour cream, mayonnaise, basil, garlic vinegar, Parmesan cheese, salt and pepper and stir to combine. Pour over corn mixture and toss gently to coat. Chill for 1-2 hours before serving.
