A refreshing salad for the hot summer months, make sure to bring a batch to your next cookout!
Ingredients:
4 lbs. – Corn Yellow
1 cup – Red pepper (pimento)
1 ea. – Red onion
3 tbs. – Parsley (fresh chopped)
1 tsp. – Salt
1 cup – Red wine vinegar
1 cup – Sugar (white)
1 tsp. – White Pepper
Directions: Yield – 4 lbs.
Fresh Corn
- Shuck corn and clean all excess silk from corn. Cut corn from the cob
- Cook corn, in salted water. Bring to a boil and simmer for 3 minutes.
- Remove from heat and let rest for 10 minutes. Afterwards, drain and rinse under cold water to ensure all excess silk is removed.
- Dice red pepper and onion
- To make dressing: bring sugar, salt, and vinegar to a boil and simmer for 1-2 minutes. Remove from heat and rapidly chill using an ice bath.
- Mix all ingredients together and let marinade for 1-2 hours before serving.
Frozen Corn
- Bring 4 lbs. frozen corn to a boil in salted water.
- Remove from heat, strain and rinse with cold water
- Dice red pepper, onion, and chop parsley.
- To make dressing: bring sugar, salt and vinegar to a boil and let simmer for 1-2 minutes. Remove from heat and rapidly chill using an ice bath.
- Mix all ingredients together and let marinade for 1-2 hours before serving.