When fresh corn is at it's peak, there's nothing better than a fresh corn salad. It goes with anything you choose to barbeque, or tacos, or whatever you cook indoors. I use fresh corn cut from the cob, but you can also grill the corn first, then cut it off the cob. Either way, it's a winner, and you can assemble in in minutes, and make it the day before.
Fresh Corn Salad (serves 4)
2 ears fresh corn, cut off the cob
1/2 English cucumber, diced
1/4 red onion, diced
Fresh parsley, chopped (use a lot or a little)
3 T. red wine vinegar
2 T. olive oil
salt and pepper to taste
Put all vegetables in a bowl. Add the oil and vinegar and salt and pepper to taste. If you like your salad very tangy, as I do, use a little more vinegar and a little less oil. Put in an air tight container. It is best the next day, when the flavors have a chance to blend. You can alter this recipe by adding any of the following ingredients: green or black olives, halved, cherry tomatoes, halved, and crumbled feta cheese. Enjoy.
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