Fresh Corn Salad

8 ears Fresh Corn, husked and cleaned (about 4 cups frozen corn can be used instead)

¼ cup Vegetable Oil

¼ cup Cider Vinegar

1 ½ tsp. Lemon Juice

¼ cup Minced Parsley, fresh

2 tsp. Sugar

1 tsp. Salt

½ tsp. Dried Basil

1/8 to 1/4 tsp. Cayenne Pepper (or to taste)

2 large Tomatoes, coarsely chopped

½ cpu Chopped Onion

1/3 cup Chopped Green Pepper

1/3 cup Chopped 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, basil and cayenne pepper. Cut cooled corn off the cob. Add corn, tomatoes, onion, and peppers to the oil mixture. Mix well. Cover and chill before serving.

Back to All Recipes

Back to Side Dish Recipes