Fresh Corn Salad
6 ears of corn OR 16 oz. pkg. frozen corn, thawed and drained
1 green or red bell pepper, chopped
1 bunch green onions, sliced
2 tomatoes, seeded and chopped
1/2 cup sour cream
1/3 cup mayonnaise
1/4 cup fresh basil leaves, chopped
2 Tbsp. garlic vinegar
1/4 cup grated Parmesan cheese
salt and pepper to taste
If you are making this salad with fresh corn, husk the corn and remove as many of the silks as possible. Add a small amount of sugar to a large pot of water. Bring it to a boil and cook the corn for 1 to 2 minutes. You want to just heat the corn, so you don’t want to cook it much longer. Shock the corn to stop cooking by adding to a bowl of ice water. Let it stand in the ice water for about 4 minutes.
Cut the corn off the cob by using a sharp knife. Place the corn in a large bowl and then add the green pepper, onions and tomatoes. Stir
Cut the corn off the cob using a sharp knife. Combine in a large bowl with green pepper, onions, and tomatoes.
In a small bowl combine sour cream, mayonnaise, basil, garlic vinegar, Parmesan cheese, salt and pepper and stir to combine. Pour over corn mixture and toss gently to coat. Chill for 1-2 hours before serving.