Summer Corn Salad

Corn Salad

Summer Corn Salad

Sam Jones/Quinn Brein


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


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 ⅓ 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.


Makes 6 to 8 generous servings.



Reader Comments

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Corn Salad

It doesn't say anything about cooking the potatoes. Are they supposed to be raw or did I miss something?

GMO Corn

This recipe looks great but the corn in the USA is so genetically modified that you can't even grow corn from the corn itself.
Do you know where I can buy organic corn?