Fresh Corn Salad
- Total Time
- 2 hours 15 minutes
- Rating
- Comments
- Read comments
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Ingredients
- 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
- 1½cups extra-virgin olive oil
- ½cup balsamic vinegar
- Salt and freshly ground black pepper to taste
For the Salad
For the Dressing
Nutritional analysis per serving (25 servings)
201 calories; 14 grams fat; 2 grams saturated fat; 0 grams trans fat; 10 grams monounsaturated fat; 2 grams polyunsaturated fat; 19 grams carbohydrates; 3 grams dietary fiber; 8 grams sugars; 3 grams protein; 428 milligrams sodium
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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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.
Private Notes
Comments
Balsamic vinegar made it too sweet..
This is a delicious way to use not so fresh corn. I have made it several times and everyone loves it! A great summer, or any time of the year, salad.
What a beautiful salad. As I always cook corn in the microwave and had to scale this one way back (only serving two), that's what I did. And I confess, no mint (and since it's pouring rain, not going out for it) so subbed mint from the garden. Worked well.
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