eat & drink : Momma’s fresh corn salad

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Here you go . . another Momma’s recipe!

Fresh corn salad.  It’s so easy to make and is a great addition to any summer meal.

What you need : 8 ears of fresh corn, husked and cleaned (or 4 cups of frozen corn, thawed); 1/2 cup vegetable oil; 1/4 cup cider vinegar; 1 1/2 teaspoons lemon juice; 1/4 cup minced parsley; 2 teaspoons sugar; 1 teaspoon salt; 1/2 teaspoon dried basil; 1/8-1/4 teaspoon cayenne pepper; 2 large tomatoes, seeded and coarsely chopped; 1/2 cup chopped onion; 1/3 cup chopped green bell pepper; 1/3 cup chopped red bell pepper

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To start, boil corn in a large pot until cooked about 5-7 minutes.  Drain, cool and set aside. (If you are using frozen corn, just make sure it is completely thawed and ready to eat).

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In a large bowl, combine the oil, vinegar, lemon juice, parsley, sugar and other spices.  Cut the cooled corn off the cob (about 4 cups) and add to the mixture.  Toss to coat.

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Then, add the tomatoes, onion and peppers to the mixture.  Mix well, cover, and chill several hours or overnight.  And voila! . . a delicious corn salad!

xo, R.

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