- 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
How to Make It
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.