Fresh Corn Salad

Since we made something very good but very bad on Monday, let's make something that's very good and very good today.

Are ya with me?

Good.

Because this corn salad is good.  No.  It's delicious.

This recipe is my mom's creation.  The first time she made it, I was not there.  The nerve of some people.
So the next time we dined with my parents, I begged her to make it.

She very sweetly obliged.

Oh, and did I mention that my kids loved it???

And the salad was even more delicious than I had imagined.

Do you imagine about corn salad?  Or is that just me?

Regardless, go pick up some fresh corn.  You'll be thankful that my mom introduced this recipe into my life.  And now I'm introducing it into yours.

You're welcome.


Fresh Corn Salad
Adapted by my mom from Better Homes & Gardens


5 ears corn, cut off the cob
1 English cucumber, peeled, seeded and chopped very fine (about the size of a corn kernel)
1/2 Vidalia onion, chopped fine
1 cup chopped tomatoes (I like the Nature's Sweet Cherub tomatoes, sliced into thirds)
1 red bell pepper, seeded and chopped fine
8 basil leaves, chopped
1/2 tsp salt

Dressing:
1/2 cup apple cider vinegar
1/4 cup olive oil
1/4 cup sugar
1 tsp salt
1/2 tsp pepper

You want to make this salad right before you serve it.  Toss the veggies with the 1/2 tsp salt in a large bowl.  In a smaller bowl, whisk together the dressing.  Pour the dressing over the salad and toss to coat.  Serve immediately.