Wednesday, July 4, 2012

Fresh Zesty Corn Salad

Add zing and flavor to your July 4th menu.  Make a fresh and exciting salad using just these few ingredients!

1/2 cup cider vinegar
1/4 to 1/3 cup sugar
1 tsp. kosher salt
1/2 tsp. coarsely ground black pepper
4 ears of corn
1/2 cup finely diced red onions
1/2 cup cucumber-peeled and diced
1/2 cup red sweet pepper diced
1/2 cup cherry tomatoes quartered
3 Tbsp. parsley, finely torn
1 Tbsp. basil leaves or buds, pulled apart
1 Tbsp. fresh jalapeno diced with seeds removed
**1 to 2 cups small arugula leaves
**1/2 tsp. Kosher salt

1. For the dressing whisk together the vinegar, sugar, salt, and black pepper.  Let this rest while you build the salad.

2.  For salad, cut the corn kernels from cobs.  In a large bowl toss the freshly cut corn kernels with the remaining ingredients, **except for the 1/2 tsp. of salt and arugula leaves.

3.  When it is time to serve, transfer corn mixture to serving bowl.  Season with the 1/2 tsp. salt.  Add the dressing, then the arugula leaves.  Serve immediately or the cucumbers and even the tomatoes could start to soften.  This recipe will serve 8 hungry guests!

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