Summer Fresh Corn & Pepper Salad


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Serves 4 to 6


For generations corn has been the heart and soul of the American Midwest.  This salad is a zesty variation on a Midwestern theme. 

The Salad


The kernels from 4 ears of fresh sweet corn (or about 2 cups thawed frozen)

1 each large red, golden & green bell pepper, seeded and cut into thin julienne

1 medium sweet purple onion cut into thin rings

1 stalk of celery, chopped

1, 6-ounce can of black olives

½ cup of chopped fresh cilantro

1 pickled Jalapeño chili, (or to taste) minced

1 tablespoon capers


Cut the corn from the cob and lightly blanch.  Put into a bowl with the remaining ingredients and toss gently.  This salad is excellent served with either Fresh Lime Vinaigrette or with a more substantial dressing like Chunky & Zesty Salad Dressing.


The English Country Kitchen



Tastewells of Sonoma

is an online store offering you fine teas and herbs.  We have also collected an excellent selection of gourmet pepper, including Long Peppers from Bali.  You will be amazed by our selection of unique salts including Fleur de Sel, Pyramid Salt, Kosher Salt, Flake Salt and Hawaiian Red and Black salts.

        Copyright © 2008 - Geraldine Duncann