NOTES
- This was delicious and something I'll take to summer barbecues!
- Recipe modified from Taste of Home.
- I used 4 ears of corn and this was enough for our family (2 adults, one newly two-year-old) with a little leftovers. If taking it to a party or wanting more leftovers, I would use 7-10 ears of corn and double the remaining ingredients accordingly/to taste.
- 4 ears fresh corn
- 2 medium tomatoes, chopped
- 4 green onions, chopped
- 1 tsp fresh minced basil (or 1/4 tsp dried)
- 1 tbsp fresh minced parsley
1/8 tsp crushed red pepper flakes1/2 c. chopped red pepper- 2 1/2 tbsp canola oil
- 1 tbsp white vinegar
- 1/2 tsp salt (more to taste)
- 1 tsp lemon juice
- 1/4 tsp sugar
1. Place corn in a large pot of water and bring to a boil. Once boiling, cook for 7 minutes and remove immediately to ice water. Once cool, cut corn from the cobs and place in a large bowl.
2. Add the chopped veggies and fresh herbs to the corn.
3. In a small bowl, combine the oil and remaining ingredients and pour over corn. Toss to coat and chill until serving.
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