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    CORN SALAD


    Source of Recipe


    ???

    Recipe Introduction


    You can substitute frozen corn for the fresh corn if you like. Don't
    cook it - just thaw and drain well before using in the salad. (author
    said she made it with 12 ears of corn and it was wonderful)

    List of Ingredients




    6 ears of corn OR 16-oz. pkg. frozen corn, thawed and drained
    1 green bell pepper, chopped
    1 bunch green onions, sliced
    2 tomatoes, seeded and chopped
    1/2 cup sour cream
    1/3 cup mayonnaise
    1/4 cup fresh basil leaves, chopped
    2 Tbsp. garlic vinegar
    1/4 cup grated Parmesan cheese
    salt and pepper to taste

    Recipe



    Husk corn and remove silk. In a large pot of boiling SUGARED water,
    cook corn for 1-2 minutes. Really, this short amount of time is perfect -
    you just want to heat the kernels.

    Cut the corn off the cob using a sharp knife. Combine in a large bowl
    with green pepper, onions, and tomatoes.

    In a small bowl combine sour cream, mayonnaise, basil, garlic vinegar,
    Parmesan cheese, salt and pepper and stir to combine. Pour over corn
    mixture and toss gently to coat. Chill for 1-2 hours before serving. 6
    servings
 

 

 

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