Under 30 Minutes

Corn and Scallion Salad

You can make this salad ahead of time. Just cover and refrigerate up to one day; bring to room temperature before serving.

  • Prep:
  • Total Time:
  • Servings: 8
Corn and Scallion Salad

Source: Everyday Food, June 2007


  • 3 packages (10 ounces each) frozen corn kernels, thawed
  • 2 to 3 scallions, minced
  • 3 tablespoons white-wine vinegar
  • 2 tablespoons olive oil
  • 1 tablespoon finely chopped fresh tarragon
  • Coarse salt and ground pepper


  1. In a large bowl, combine corn, scallions, vinegar, oil, and tarragon. Season with salt and pepper, and toss to combine.

Cook's Notes

Cover and refrigerate up to 1 day; bring to room temperature before serving.


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