Corn Relish Salad

Are you looking for a perfect picnic side dish? With fresh green onion and corn, Southern-style recipe comes from food writer Alicia Ross.

  • 6 ears fresh corn
  • 1 cup chopped English cucumber
  • 1 cup chopped tomatoes
  • ¼ cup sliced green onions
  • ¼ sugar
  • ½ vinegar
  • ½ salt
  • ¼ coarse ground black pepper
  1. Place the shucked corn in a large pot filled with water until all the ears are covered. Place over high heat and bring to a boil. When the water is rapidly boiling, cook for 5 minutes. Immediately drain and rinse the corn with cold water and set aside to cool.
  2. In a large bowl cut the corn from the cobs and scrape the cobs well. Add the tomatoes, cucumber and onions to the corn.
  3. In a small bowl whisk together the vinegar, sugar, salt and pepper until the sugar is dissolved. Pour the dressing over the vegetables and toss to coat.
  4. Serve immediately or refrigerate until ready to serve.

Ready in: 3 Hrs

Recipe editor Patricia Mitchell