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Fresh Corn Salad Recipe

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This recipe for Fresh Corn Salad is from The Epworth UMC Cookbook , one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
1/2 c cider vinegar
1/4 to 1/3 c sugar
1 tsp kosher salt
4 ears fresh corn
1/2 c finely diced red onion, cut to the same size as the corn kernels, soaked in ice water for 20 minutes and patted dry.
1/2 c cucumber, seeded but not peeled, cut to the same size as onions
1/2 c red or orange sweet pepper, diced to same size as onions
1/2 c cherry or pear tomatoes, halved or quartered
3 Tbsp parsley, finely torn
1 Tbsp basil leaves or buds, pulled apart
1 Tbsp fresh jalapeno, seeds and veins removed, very finely diced
1/2 tsp sea salt, to taste
1 to 2 c arugula leaves
Directions:
Directions:
For dressing, in a glass bowl whisk together vinegar, sugar, the 1 tsp kosher salt, and black better until sugar is dissolved. Allow to stand while preparing salad.
Cut corn kernels from cobs. In large bowl toss corn and remaining ingredients, except sea salt and arugula leaves
At serving time, transfer corn mixture to serving bowl. Season with 1/2 tsp sea salt. Add the dressing and then gently thread in the arugula leaves. Serve immediately.
8 servings
Personal Notes:
Personal Notes:
From Better Homes and Gardens

 

 

 

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