Fresh Corn Salad 8 ears fresh corn, husked
1/2 cup vegetable 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 Place corn in a large saucepan and cover with water. Bring to a boil; cook for 5 to 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 (should measure 4 cups). Add corn, tomatoes, onion and pepper to the oil mixture; mix well. Cover and chill for several hours, or overnight. Variation: Use 4 cups frozen or canned kernal corn in place of fresh corn. Makes 10 servings. Mama's Corner. _______________________________________________ Cookinginthedark mailing list [email protected] http://acbradio.org/mailman/listinfo/cookinginthedark
