| Sweet Corn Salad
American
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| Harvest season can yield plenty of corn. Here is a recipe to use it up. Thanks to Larry Steele |
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| Ingredients |
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SALAD
4 ears of raw sweet corn, kernels removed
4 scallions, thinly sliced
2 red bell pepper diced
1/2 cup chopped Italian parsley
2 tablespoons olive oil
2 tablespoons fresh lime juice
1 teaspoon salt
1/2 teaspoon fresh ground pepper
1/4 teaspoon of hot sauce, or to taste
1 jalapeno pepper (optional)
DRESSING
2 cups fresh Italian parsley
1 cup fresh cilantro
4 tablespoons fresh lime juice
1 cup olive oil
4 tablespoons salt, or to taste
1/2 teaspoon fresh ground pepper, or to taste
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Steps
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| 1 | To make salad, mix all salad ingredients and store in a ziplock bag. Serve optional jalapeno pepper as a side. |
| | 2 | To make dressing, combine all the ingredients except the oil in a food processor and pulse to chop. |
| | 3 | Add half the oil and process to blend. Add the remaining oil, 1 tablespoon at a time until you achieve desired consistency. Taste for seasoning. |
| | 4 | Transfer to a bowl and serve at table to top corn salad. |
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| Yield |
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original recipe yield: 8 Servings
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