Fresh Corn Salad

Southern Living
Red onion, red bell pepper, and parsley add bold flavor to this fresh dish. This corn salad recipe doubles easily for a crowd.
Makes 6 cups


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5 large ears white corn
1/4 cup sugar
1/4 cup cider vinegar
1/4 cup olive oil
1/2 teaspoon salt
1/2 teaspoon pepper
1 medium-size red onion, diced
1 medium-size red bell pepper, diced
1/4 cup coarsely chopped fresh parsley


Prep: 15 Minutes
Cook: 4 Minutes
Chill: 2 Hours

1. Cook corn in boiling salted water in a large stockpot 3 to 4 minutes; drain. Plunge corn into ice water to stop the cooking process; drain. Cut kernels from cobs.

2. Whisk together 1/4 cup sugar and next 4 ingredients in a large bowl; add corn, onion, bell pepper, and parsley, tossing to coat. Cover and chill at least 2 hours.

Created date

March 2006