Fresh Corn Salad - 2

Recipe Ingredients

4		Corn - fresh, up to 6
3 tablespoons	45ml	Chopped parsley
2 teaspoons	10ml	Salt
1 teaspoon	5ml	Sugar
1/2 teaspoon	2.5ml	Dried basil - --or--
1 1/2 teaspoons	7.5ml	Fresh basil - minced
1/4 teaspoon	1.3ml	Ground red pepper
1/2 cup	118ml	Salad oil
1/4 cup	59ml	Cider vinegar
2 teaspoons	10ml	Fresh lemon juice
1 teaspoon	5ml	Green bell pepper - coarsely chopped (medium)
1 teaspoon	5ml	Red bell pepper - coarsely chopped (medium)
1/2 cup	31g / 1.1oz	Green onions - chopped
		Lettuce leaves

Recipe Instructions

In 6 to 8 quart kettle, bring 4 quarts water to boiling. Remove husks and silk from ears of corn. Add to boiling water, cover and return to boiling for 2 minutes.

Remove kettle from heat and let stand covered for 5 minutes. Drain and plunge corn into a large bowl of ice water. In a large bowl, combine parsley, salt, sugar, basil, red pepper, oil vinegar and lemon juice, whisk vigorously to combine.

With sharp knife, cut corn off cobs. Should have about 3 cups of kernels. Add to bowl along with peppers and green onions. Mix well.

Cover and chill several hours or overnight.

To serve line salad bowl or individual salad plates with lettuce leaves and spoon salad on top.

Source:
Clarissa Finco

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