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Recipe for Summer Corn Salad | Almanac.com

Summer Corn Salad

Caption

Summer Corn Salad

Photo Credit
Sam Jones/Quinn Brein
Yield
Makes 6 to 8 generous servings.
Category
Course
Preparation Method

Summer Corn Salad

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This Summer Corn Salad uses the best of the summer harvest and is packed full of flavor, with a wonderful crunch from the fresh vegetables! Check out this page for more delicious summer recipe ideas using seasonal fruits and vegetables.

Ingredients
2 bell peppers, 1 red and 1 green, cored
1/3 cup plus 2 tablespoons corn oil
4 large ears corn, cooked
2 cups small red new potatoes, cooked
3 tablespoons finely chopped red onion
2 teaspoons minced fresh tarragon
2 tablespoons minced fresh parsley
2 teaspoons Dijon-style mustard
1 teaspoon soy sauce
1 tablespoon tarragon or white vinegar
Salt and pepper to taste
Instructions

Cut peppers into thin strips; then, in a medium-sized skillet, saute over high heat in 2 tablespoons of the oil until peppers are browned in spots. Set aside. Cut corn from the cob and dice potatoes fairly small. Mix remaining 1/3 cup of oil with onion, herbs, mustard, soy sauce, and vinegar. Stir in the peppers, then add the remaining vegetables and season to taste. Stir well and chill in a tightly covered 2-quart bowl for at least 2 hours, so flavors have a chance to blend. This salad will keep well in the refrigerator for 2 or 3 days.