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!
  • 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.



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



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