Under 30 Minutes

Corn Salad

  • Prep:
  • Total Time:
  • Servings: 4
Corn Salad

Source: Everyday Food, July/August 2006

Ingredients

  • 6 ears corn, husks and silk removed
  • 3 scallions, thinly sliced crosswise (1/2 cup)
  • 2 tablespoons white-wine vinegar
  • 2 tablespoons olive oil
  • Coarse salt and ground pepper

Directions

  1. Remove kernels: Cut off tip of each cob; stand in a wide shallow bowl. With a sharp knife, slice downward to remove kernels.

  2. To bowl, add scallions, vinegar, and oil. Season generously with salt and pepper; toss to combine. Serve, or cover and refrigerate up to 1 day.

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