Wednesday, June 16, 2010

Simple Corn Salad

This basic corn salad is a light summer dish that pairs well with just about anything. I adapted it from a similar Martha Stewart recipe to make it slightly less pretentious!
Tips:
  • The possiblity for "add-ins" are abundent. Diced tomatoes, jalapenos, or cucumbers just to name a few.
  • Green onions can be substituted with chives, red onion or scallions.
  • This dish can be refrigerated, covered for up to 24 hours. After that the olive oil and vinegar begin to degrade the quality of the corn.


Simple Corn Salad
 
4 1/2 cups corn (fresh or defrosted from frozen)
1/2 cup green onions, thinly sliced
2 tablespoons rice wine vinegar
2 tablespoons olive oil
1/8 teaspoon white pepper (more to taste)
salt to taste

In a medium bowl, add corn kernels, scallions, vinegar, and oil. Season with pepper and add salt to taste. Toss to combine. Cover and chill slightly (30 minutes) and serve.


 

2 comments:

Sinful Southern Sweets said...

Perfect for all those summer meals! Great recipe

Brianna! said...

I LOVE corn salad.
but I hate the thought of mayo which most corn salad recipes have, so Im SO excited I came across your recipe. its mayo free

THANKYOU THANKYOU

xoxo
bB

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