I got this recipe from the wife of a farmer at the farmer's market. And because I live in a small town, I happened to go to high school with her daughter. She gave this to me last summer while I was buying a ton of corn and tomatoes, but I didn't try it until this summer. It was a few weeks ago, Brian and I were preparing to move but I still bought a dozen ears of corn the week before because we also had an after-funeral gathering to attend. I made this because I knew it would keep in the fridge for a few hours, and I had corn. But I am telling you, make this now before the summer corn goes away. You will not regret it.
I brought a big bowl of this with us to the gathering and I was secretly hoping no one would eat it and I could take it all home. Unfortunately, everyone loved it and there wasn't any for me to take home. I've been traveling for the last two weeks, but this morning I made sure to get a dozen ears or corn, peppers and onions and I'm making it tomorrow night. Hopefully this batch will last longer.
Angie’s Corn Salad
From Angela Jenkins
6 large ears of corn, blanched, cut off the cob
¼ cup green bell pepper, diced
¼ cup red bell pepper, diced
3 scallions, thinly sliced or thinly sliced red onion
¼ cup sugar
Combine in medium sized bowl.
Vinaigrette
6 large ears of corn, blanched, cut off the cob
¼ cup green bell pepper, diced
¼ cup red bell pepper, diced
3 scallions, thinly sliced or thinly sliced red onion
¼ cup sugar
Combine in medium sized bowl.
Vinaigrette
⅓ cup apple cider vinegar
⅔ cup salad oil (I used veggie oil)
1 ½ teaspoons salt
¼ teaspoon pepper
3 tablespoons sugar
Combine dressing ingredients in a jar and shake. Pour contents over corn mixture. Refrigerate for 2-3 hours before serving. Lasts for a week in the fridge.
⅔ cup salad oil (I used veggie oil)
1 ½ teaspoons salt
¼ teaspoon pepper
3 tablespoons sugar
Combine dressing ingredients in a jar and shake. Pour contents over corn mixture. Refrigerate for 2-3 hours before serving. Lasts for a week in the fridge.
