Description
Every summer we have a 4th of July party. There are several dishes that our guests look forward to eating. This is one that makes everyone say Aaaaah, the corn salad…
Ingredients
- 12 ears fresh corn with husks
- 5 stalks celery, diced
- ½ green bell pepper, diced
- 1 small onion, diced
- 2 tablespoons chopped pimento peppers
- ½ cup olive oil
- 2 tablespoons balsamic vinegar
- 1 teaspoon sea salt
- 1 teaspoon Dijon mustard
- 1 teaspoon white sugar
- ground black pepper to taste
Instructions
- Preheat an outdoor grill for medium heat
- and lightly oil the grate.
- Grill corn on preheated grill until husks are charred on all sides
- about 20 minutes. Remove corn from grill and allow to cool.
- Remove husks and silk from corn
- then cut corn kernels from the cob.
- Toss corn kernels
- celery
- green bell pepper
- onion
- and pimento peppers together in a large bowl.
- Whisk olive oil
- balsamic vinegar
- sea salt
- Dijon mustard
- sugar
- and black pepper together in a bowl.
- Pour dressing into the corn mixture and toss well. Cover and refrigerate for at least 12 hours and up to 3 days before serving.
Prep Time: 10 mins
Cook Time: 20 mins
Total Time: 12 hrs 30 mins
Servings: 6