Fresh Corn Salad with Parsley and Scallions
by Becca Larkin
serves: 4
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 This is a great way to use up extra corn on the cob! |
| Ingredients: |
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5 |
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Ears of Corn |
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2 |
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Scallion Onions, Chopped |
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3.50 Tbsp |
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Light Olive Oil |
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2.50 Tbsp |
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White Wine Vinegar |
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1 tsp |
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Kosher Salt |
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1 tsp |
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Fresh Ground Pepper |
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1/3 cup |
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Chopped Fresh Parsley |
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2 Tbsp |
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Honey (optional) |
| Directions: |
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Cook corn on the cob by putting in a big pot of boiling, salted water for 3-4 minutes then drain, and rinse off in cool water to stop the cooking process. Use a sharp serrated knife to cut off the kernels from the cob. Combine Light Olive Oil, White Wine Vinegar, Salt, Pepper and Honey in a large bowl. Use whisk to combine. Next add Corn Kernels, Chopped Parsley and Chopped Scallion Onions. Cover and refrigerate to allow flavors to combine. *Modified recipe inspired by "Fresh Corn Salad with Scallions and Basil" from Once Upon a Chef.
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