Summer Corn Salad

  1. Just before cooking, remove husks and silk from corn; using small vegetable brush, remove any remaining silk.
  2. In large saucepot over medium heat, bring 1 inch of water to a boil. Reduce heat to low, cover and simmer for about 4 to 6 minutes. Drain corn.
  3. When cool enough to handle, use sharp knife to shave kernels from cob into a large bowl.
  4. Add remaining ingredients. Stir and toss to mix and coat.
  5. Cover and marinate in refrigerator at least 2 hours.
  6. Makes 8 servings.

corn, orange bell pepper, red bell pepper, red onion, parsley, olive, balsamic, salt, ground black pepper

Taken from www.cookbooks.com/Recipe-Details.aspx?id=776315 (may not work)

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