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Prep Time: 25 Minutes Cook Time: 120 Minutes |
Ready In: 145 Minutes Servings: 8 |
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This salad is fresh, light, and goes with everything. Be sure to use fresh sweet corn when making it, the sweeter the better. If you make it the day before serving, flavors will have a chance to blend. This keeps for several days in the fridge. Cook time is minimum chill time. Ingredients:
6 ears fresh sweet corn |
1 red bell pepper, diced |
1 orange bell pepper, diced |
6 green onions, finely sliced (scallions) |
2 tablespoons fresh cilantro, chopped |
2 tablespoons fresh parsley, chopped |
1/3 cup rice vinegar, seasoned with basil and oregano (i use nakano brand) |
1/4 cup extra virgin olive oil |
salt |
pepper |
Directions:
1. Remove husk from corn and steam in salted water until tender.
2. Drain corn and cut from cob.
3. In a large bowl, mix corn, red and orange peppers, scallions, cilantro, and parsley.
4. Add vinegar, olive oil, and salt and pepper, and mix well.
5. Chill several hours or overnight.
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