KITCHEN SCOOP: Corn Relish Salad
WILMINGTON, NC (WWAY) — It’s officially picnic season! And we can always use an easy-to-take-along salad that is fresh and bursting with flavor. Look no further than today’s recipe for Fresh Corn Relish Salad. Full of summer’s freshest ingredients, this salad actually improves as it waits to be served.
I have used tomatoes, cucumbers and green onions for my corn relish salad; but you can add bell peppers, celery or sweet onions, if you choose. It’s really that adaptable. Since there’s no oil in the salad, it is low, low fat, yet off the charts on flavor!
Pair this versatile “relish” salad with any grilled item of choice – meat or not, it’s all delicious. It’s a perfect way to eat fresh corn, without all the hassle of keeping it hot for your picnic. And it’s fast, under 15 minutes after the corn is cooked. Any type of fresh off the cob corn is wonderful. For pretty as a picture presentation, though, I love to use speckled corn. But if it’s fresh corn, you’re going to love this salad. Enjoy!
Fresh Corn Relish Salad
6 ears fresh corn
1 cup, chopped fresh tomato, unpeeled
1 cup chopped fresh cucumber
¼ cup sliced green onions
¼ cup granulated sugar
½ cup white distilled vinegar
1/2 teaspoon salt
¼ teaspoon course ground pepper
1. Place the shucked corn in a large pot and fill with tap water until all ears are just covered. Place over high heat and bring to a boil. When water is rapidly boiling, cook for 5 minutes. Then immediately drain and rinse corn with cold water. Set aside to cool to handle.
2. In a large bowl, cut the corn from the cob and scrape the cobs well. Add the tomato, cucumber, and onions to the freshly cut corn.
3. In a small jar with a tight fitting lid, combine the sugar, vinegar, salt and pepper. Cover and shake well to combine until sugar is dissolved. Pour the dressing over the fresh vegetables and toss to coat well. Serve immediately or cover tightly and store in the refrigerator until ready to serve, up to 24 hours.
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