Description
This simple recipe is a great use for leftover sweet summer corn on the cob. Light and quick, it’s a great addition to summer meals.
Ingredients
- 6 ears corn, husked and cleaned
- 1 red bell pepper, seeded and diced
- ½ red onion, diced
- 1 medium tomato, diced
- ⅓ cup extra virgin olive oil
- ⅓ cup balsamic vinegar
- 1 tablespoon minced garlic
- ground black pepper to taste
Instructions
- Place the corn in a large pot with enough water to cover
- and bring to a boil. Cook 5 minutes
- until kernels are tender but crisp. Drain
- cool slightly
- and use a knife to scrape kernels from the cobs.
- In a large bowl
- mix the corn kernels
- red bell pepper
- onion
- tomato
- olive oil
- balsamic vinegar
- and garlic. Season with pepper. Chill 15 minutes before serving.
Prep Time: 15 mins
Cook Time: 5 mins
Total Time: 40 mins
Servings: 8