Fresh Corn Salad

By Molly O’Neill

Published August 29, 1998

Total Time
2 hours 15 minutes
Rating
4(28)
Comments
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Featured in: Food; Cousin Cuisine

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Ingredients

Yield:25 servings

FOR THE SALAD

  • 18 ears fresh corn, husk and silk removed

  • 4 scallions, sliced

  • 3 large red bell peppers, cut into ½-inch dice

  • 3 large green peppers, cut into ½-inch dice

  • 3 cucumbers, peeled, seeded and chopped

  • ½ cup chopped fresh dill

  • 1 pint cherry tomatoes, sliced in half

FOR THE DRESSING

  • 1 ½ cups extra-virgin olive oil

  • ½ cup balsamic vinegar

  • Salt and freshly ground black pepper to taste

Ingredient Substitution Guide
Nutritional analysis per serving (25 servings)

19 grams carbs; 201 calories; 10 grams monosaturated fat; 2 grams polyunsaturated fat; 2 grams saturated fat; 14 grams fat; 3 grams fiber; 428 milligrams sodium; 3 grams protein; 8 grams sugar

Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.

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Preparation

  1. Step 1

    Slice the corn off the cobs into a very large bowl. In a large pot, bring about 2 quarts of water to boil. Add the corn kernels and cover. Bring to a boil and cook 4 minutes, stirring the corn once every minute and removing silk or husks. Drain and refresh under cold water. Put the corn in a large serving bowl with the remaining vegetables. Add the oil. Toss well. Add the vinegar and salt and pepper to taste and mix well. Marinate 1 to 2 hours.

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Ratings

4 out of 5
28 user ratings
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Comments

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Paige

I thought this was a great salad that comes together in a flash. I didn’t cook the corn as I like the taste of it raw.

Adah

Balsamic vinegar made it too sweet..

Sweet Swede

This is a delicious way to use not so fresh corn. I have made it several times and everyone loves it! A great summer, or any time of the year, salad.

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