Thursday, August 25, 2011

Summer Corn Salad

We've been having lots of yummy local corn from our favorite organic farm and also from our own garden.  Living here in the corn belt, I've become kind of a corn snob.  I don't like to buy corn if it was not picked that day - as it should be for the freshest, sweetest taste and texture!  I always buy extra ears, but boil them all at once (only for 4 minutes so they retain the sweetest possible flavor and crispest texture).  The next day, with what was leftover, I like to make this salad:

Summer Corn Salad  (serves 6 – 8)

2 cups corn off the cob
1 large cucumber, diced
1 large bell pepper, diced
2 cups diced tomatoes
¼ cup chopped fresh parsley
1 T olive oil
2 T apple cider vinegar
Salt and pepper to taste

Toss everything in a bowl.

These are just basic amounts.  Feel free to play around with it.  The key is a light apple cider vinegar dressing.  Just enough to meld the flavors of the veggies together.  

Happy eating!

1 comment:

Zonnah said...

Sounds yummy, I will have to try this soon.