Recipe by Janice McHugh

By | June 15, 2017

Ingredients

  • 6 ears fresh corn on the cob
  • 1 red bell pepper, diced
  • ⅓ cup purple onion, finely chopped
  • 6 grape or cherry tomatoes, halved
  • Several sprigs of fresh Italian parsley, finely chopped
  • ¼ cup olive oil
  • 1–2 tablespoons red wine vinegar
  • Salt and pepper to taste

Instructions

Remove the husks from the corn and boil or grill as desired.

If boiled: Bring a large pot of water to a boil. Cook corn for about 8 minutes.

If grilled: Place corn on hot grill, turning every 2 minutes until kernels are browned and have some char—about 10 minutes total.

Remove corn from heat and let cool. Using a sharp knife, shave the kernels as close to the cob as possible. Place corn into a medium-sized serving bowl.

Add the diced pepper, purple onion, tomato and fresh parsley. Toss with the olive oil and vinegar. Salt and pepper to taste. 

Ingredients

  • 6 ears fresh corn on the cob
  • 1 red bell pepper, diced
  • ⅓ cup purple onion, finely chopped
  • 6 grape or cherry tomatoes, halved
  • Several sprigs of fresh Italian parsley, finely chopped
  • ¼ cup olive oil
  • 1–2 tablespoons red wine vinegar
  • Salt and pepper to taste
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