People who prefer food with some tang find this corn salad particularly appealing. It's a pretty dish besides—and very economical. If you're like me and enjoy growing your own ingredients, you won't have to pick up much at the store.
- 8 ears fresh corn, husked and cleaned
- 1/2 cup canola oil
- 1/4 cup cider vinegar
- 1-1/2 teaspoons lemon juice
- 1/4 cup minced fresh parsley
- 2 teaspoons sugar
- 1 teaspoon salt
- 1/2 teaspoon dried basil
- 1/8 to 1/4 teaspoon cayenne pepper
- 2 large tomatoes, seeded and coarsely chopped
- 1/2 cup chopped onion
- 1/3 cup chopped green pepper
- 1/3 cup chopped sweet red pepper
- In a large saucepan, cook corn in enough boiling water to cover for 5-7 minutes or until tender. Drain, cool and set aside.
- In a large bowl, mix the oil, vinegar, lemon juice, parsley, sugar, salt if desired, basil and cayenne pepper. Cut cooled corn off the cob (should measure 4 cups).
- Add the corn, tomatoes, onion and peppers to the oil mixture. Mix well. Cover and chill for several hours or overnight. Yield: 10 servings.
Originally published as Fresh Corn Salad in Country Woman July/August 1993, p29
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