Popular Recipe Fresh Sweet Corn Salad Restaurant Style

Simple making ultimate Fresh Sweet Corn Salad easy, fast, practical.

14 ingredients, 4 steps, cooking Fresh Sweet Corn Salad

How are you mother, at this time you can prepare recipe Fresh Sweet Corn Salad with 14 ingredients and 4 steps. Next this is how to prepare, please read carefully.

In cooking there are several levels that should be done, starting to prepare ingredients, cooking tools, and also understand method start from beginning to cooking is ready to be served and enjoyed. Make sure you has enough time and no is thinking about something else, because will cause the food to burn, taste no appropriate desired, and many others. Immediately, below are 14 ingredients and 4 stages of easy cooking Fresh Sweet Corn Salad.

Ingredients for Fresh Sweet Corn Salad

1. You need 10-15 ears : corn, fresh is best (canned /frozen will work).
2. It’s 8-10 : Cucumbers, roughly peeled and diced.
3. You need 15-20 : Cherry Tomatoes, quartered.
4. It’s 1 : large red pepper, diced.
5. You need 1 : large green pepper, diced.
6. Prepare 1/2 : Onion, diced.
7. It’s 2 cloves : garlic, minced.
8. You need 2 : jalapenos, minced.
9. It’s : Dressing:.
10. You need 3 Tbsp : olive oil.
11. Prepare 2 Tbsp : Balsamic Vinegar.
12. Prepare 2 Tbsp : Lemon Juice.
13. You need 2 Tbsp : Lime Juice.
14. You need 1 1/2 Tbsp : Sugar.

If all ingredients Fresh Sweet Corn Salad it’s ready, We’re going into the cooking stage. Below is how to serving with fast.

Stages Cooking Fresh Sweet Corn Salad

1. Get all your ingredients together, and use the counts and measurements in my ingredients list above loosely. If you have more corn or less cucumbers its still a salad :)
   
2. If you are using fresh corn go ahead and blanch it for 5 minutes in boiling salted water, remove from pot to a bowl of cold water to stop the cooking process. After the corn has cooled cut the kernels from the cob using the old bunt cake pan method.
   
3. Then you peel, chop, dice all the veggies you are using. Place in a giant bowl and stir. I roughly peel my home grown cucumbers but if you are using store bought with the wax coating you are going to want to remove all the peeling.
   
4. Put together dressing ingredients or use any store bought vinaigrette style dressing you want. If you are going to eat this all week (as I plan to) avoid adding salt until serving as it will pull moisture from the veggies and all the extra juice ruins the fresh taste. Also store in a flat cassarole style dish to prevent all those juices congregating at the bottom and ruining your presentation. I hope you enjoy!
   
5. Finish and Enjoy.

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