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"I don't think America will have really made it until we have our own salad dressing. Until then we're stuck behind the French, Italians, Russians and Caesarians."--Pat McNelis

(Corn salad) Iowa Corn and Tomato Salad Recipe

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This recipe for (Corn salad) Iowa Corn and Tomato Salad is from Family Recipes, 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:  
4 medium ears sweet corn, husked
2 pounds cherry tomatoes (about 6 cups), halved
1 small yellow summer squash, halved lengthwise and sliced
1 cup fresh blueberries
1 small red onion, halved and thinly sliced
1/4 cup olive oil
2 tablespoons lemon juice
1 tablespoon minced fresh mint
1/2 teaspoon salt
1/2 teaspoon freshly ground pepper
Directions:
Directions:
In a 6-qt. stockpot, bring 8 cups water to a boil. Add corn; cook, uncovered, until crisp-tender, 2-4 minutes. Remove corn and immediately drop into ice water to cool; drain well.
Cut corn from cobs and place in a bowl. Add remaining ingredients; toss to combine. Refrigerate, covered, until cold, about 30 minutes.

 

 

 

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