"One of the very nicest things about life is the way we must regularly stop whatever it is we are doing and devote our attention to eating."--Luciano Pavarotti

Fresh Corn Salad Recipe

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This recipe for Fresh Corn Salad, by , is from Aelred and Rita Wagner Family Cookbook , one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Wil Wagner
Added: Thursday, July 23, 2009

Category:
Category:

Ingredients:  
Ingredients:  
5 ears of sweet corn, husked and silk removed (or 2 bags of super sweet frozen corn niblets)
1/2 cup finely diced red onion
3 tablespoons cider vinegar
3 tablespoons extra virgin olive oil
1/2 teaspoon kosher salt
1/2 teaspoon Penzey's freshly ground black pepper
1/4 teaspoon granulated garlic powder
1/2 cup fresh basil leaves, chopped

Directions:
Directions:
Scrape the corn kernels from the ears of corn by using a sharp kitchen knife and a cutting board. Cut off the stem end to give it a flat base. Hold the ear up, tip end up, then cut downward, removing a few rows at a time.

Bring a large pot of water, 3/4 full, to a boil. Add the corn kernels to the boiling water. Bring water back up to a boil. Immediately remove the pot from the heat and drain corn into a colander. Run cold water over the corn and drain thoroughly.

In a large bowl, gently combine the corn kernels, red onions, vinegar, olive oil, salt, pepper and garlic. Adjust seasoning to taste. Refrigerate the salad for approximately 30 minutes before serving. Just before serving, toss in the fresh basil. Serve on a bed of lettuce.

Number Of Servings:
Number Of Servings:
6 - 8
Personal Notes:
Personal Notes:
I got this recipe from Penzey's Spices Harvest 2009.
Nutritional Info: Serving size 1/3 cup. 100 calories, fat calories 50, total fat 6g, cholesterol 0 mg, sodium 80 mg, carbohydrates 12g, fiber 2g

 

 

 

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