Fresh Corn Salad

Name: Fresh Corn Salad
Total time: 2 h 15 min
Yield: 25 servings
Ingredients: 18 ears fresh corn, husk and silk removed; 4 scallions, sliced; 3 large red bell peppers, cut into 1/2-inch dice; 3 large green peppers, cut into 1/2-inch dice; 3 cucumbers, peeled, seeded and chopped; 1/2 cup chopped fresh dill; 1 pint cherry tomatoes, sliced in half; 1 1/2 cups extra-virgin olive oil; 1/2 cup balsamic vinegar; Salt and freshly ground black pepper to taste

By Molly O'Neill

Total Time: 2 hours 15 minutes
Rating: 4(27)
Comments: Read comments

Featured in: Food; Cousin Cuisine

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Ingredients

Yield:25 servings

For the Salad

18ears fresh corn, husk and silk removed
4scallions, sliced
3large red bell peppers, cut into ½-inch dice
3large green peppers, cut into ½-inch dice
3cucumbers, peeled, seeded and chopped
½cup chopped fresh dill
1pint cherry tomatoes, sliced in half

For the Dressing

1½cups extra-virgin olive oil
½cup balsamic vinegar
Salt and freshly ground black pepper to taste

Ingredient Substitution Guide

Preparation

Step 1
Slice the corn off the cobs into a very large bowl. In a large pot, bring about 2 quarts of water to boil. Add the corn kernels and cover. Bring to a boil and cook 4 minutes, stirring the corn once every minute and removing silk or husks. Drain and refresh under cold water. Put the corn in a large serving bowl with the remaining vegetables. Add the oil. Toss well. Add the vinegar and salt and pepper to taste and mix well. Marinate 1 to 2 hours.

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