Thursday, May 17, 2012


I made this wonderful corn salad the other day.  There are not many ingredients and the salad keeps for 2 to 3 days in the fridge.   You can add other vegetables than the ones provided in the recipe.  


3 cobs of corn
1 yellow, orange or red pepper, diced
2 green onions, diced
2 tbsp olive oil
2 tbsp cider vinegar
salt and pepper to taste
2 tbsp fresh basil, chives or parsley


In a medium size pot, add enough water to cover the corn and bring to boil.  Reduce heat to low and cook for 5 to 6 minutes.  Remove from heat, drain cooking water and add cold water.  Rinse corn several times in order to cool the cobs down.

Cut the corn kernels off the cobs and add the kernels to a serving bowl.  Add the rest of the ingredients.  Mix and serve.  Serves 4 to 5.

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