Week 42 Side Recipe: Peppered Corn Salad

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.

INGREDIENTS

• 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

DIRECTIONS
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.