Post by Jay on Sept 2, 2003 10:08:28 GMT -6
Fresh Corn Salad
You can substitute frozen corn for the fresh corn if you like. Don't cook it - just thaw and drain well before using in the salad.
6 ears of corn OR 16-oz. pkg. frozen corn, thawed and drained
1 green bell pepper, chopped
1 bunch green onions, sliced
2 tomatoes, seeded and chopped
1/2 cup sour cream
1/3 cup mayonnaise
1/4 cup fresh basil leaves, chopped
2 Tbsp. garlic vinegar
1/4 cup grated Parmesan cheese
salt and pepper to taste
Husk corn and remove silk. In a large pot of boiling SUGARED water, cook corn for 1-2 minutes. Really, this short amount of time is perfect - you just want to heat the kernels.
Cut the corn off the cob using a sharp knife. Combine in a large bowl with green pepper, onions, and tomatoes.
In a small bowl combine sour cream, mayonnaise, basil, garlic vinegar, Parmesan cheese, salt and pepper and stir to combine. Pour over corn mixture and toss gently to coat. Chill for 1-2 hours before serving. 6 servings.
Jay
You can substitute frozen corn for the fresh corn if you like. Don't cook it - just thaw and drain well before using in the salad.
6 ears of corn OR 16-oz. pkg. frozen corn, thawed and drained
1 green bell pepper, chopped
1 bunch green onions, sliced
2 tomatoes, seeded and chopped
1/2 cup sour cream
1/3 cup mayonnaise
1/4 cup fresh basil leaves, chopped
2 Tbsp. garlic vinegar
1/4 cup grated Parmesan cheese
salt and pepper to taste
Husk corn and remove silk. In a large pot of boiling SUGARED water, cook corn for 1-2 minutes. Really, this short amount of time is perfect - you just want to heat the kernels.
Cut the corn off the cob using a sharp knife. Combine in a large bowl with green pepper, onions, and tomatoes.
In a small bowl combine sour cream, mayonnaise, basil, garlic vinegar, Parmesan cheese, salt and pepper and stir to combine. Pour over corn mixture and toss gently to coat. Chill for 1-2 hours before serving. 6 servings.
Jay