Rating: 3.08 stars
24 Ratings
  • 5 star values: 2
  • 4 star values: 5
  • 3 star values: 10
  • 2 star values: 7
  • 1 star values: 0
  • 24 Ratings

Scallions and basil add a flavor twist to summery corn salad.

Martha Stewart Living, July 2001

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Recipe Summary test

Servings:
12
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Heat a large skillet over medium heat, and add 3 tablespoons olive oil. When oil is hot, add corn, salt, and pepper, and cook for 5 minutes, until just cooked and no longer starchy. Remove from heat, and stir in red onion, scallion, cider vinegar, and remaining 2 tablespoons olive oil. Allow salad to cool; stir in basil before serving. Serve cold or at room temperature.

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Reviews

24 Ratings
  • 5 star values: 2
  • 4 star values: 5
  • 3 star values: 10
  • 2 star values: 7
  • 1 star values: 0