Sweet Corn Salad

Harvest season can yield plenty of corn. Here is a recipe to use it up. Thanks to Larry Steele
Yield 8 servings

Ingredients

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

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.

notes

Back to original recipe for Sweet Corn Salad
If you use our recipes - please give foodie kitchen credit and link to the www.foodiekitchen.com.