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.
- 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.
- In a large bowl cut the corn from the cobs and scrape the cobs well. Add the tomatoes, cucumber and onions to the corn.
- 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.
- Serve immediately or refrigerate until ready to serve.
Ready in: 3 Hrs