Monday, May 24, 2010

Improvised Corn Salad

Here's what you do with three ears of corn that were moving into "use it or lose it" territory.

You Will Need:

3 ears corn, kernels removed
1 green bell pepper, chopped
1 bunch scallions, chopped
1/2 cup chopped parsley
2 sage leaves, chopped
Cider Vinegar/Oil adjusted to your taste
1/4 teaspoon powdered mustard
Pinch sugar

Cook the corn in a pan of water until tender. I like a bit of sugar in the water when I cook corn, but you can skip it if you prefer. Drain, mix with everything else. Adjust ratio of oil/vinegar and slat/pepper. I can't really tell you how much to use-it will depend on your tastes. Place in a large jar and shake once in a while. Keeps about 4-5 days in the fridge.

No comments: