Yield
Makes 5 or 6 servings

More than 20 years ago, Rosa Dierks discovered this corn salad in Chile. She makes it often and, because it holds up well, in double portions for summer barbecues. To cook fresh corn, cut kernels from about 6 cobs (8 in.), combine with 1/4 cup water in a 10- to 12-inch frying pan over high heat, and stir for 3 to 4 minutes. Drain.

How to Make It

Step 1

In a large bowl, mix vinegar, oil, pepper, basil, and garlic.

Step 2

Add corn, tomatoes, onion, bell pepper, and parsley. Mix well. If desired, cover and chill up to 4 hours. Add salt to taste.

Step 3

Line a wide bowl with spinach. Pour corn salad into bowl; mix.

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