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