Are you looking for recipe inspiration? Fresh Sweet Corn Salad special? How to make it is difficult and easy. If you make a mistake, the results will be unsatisfactory and tend to be unpleasant. Even though Fresh Sweet Corn Salad What is delicious should have an aroma and taste that can provoke our taste buds.

Many things more or less affect the quality of the taste of Fresh Sweet Corn Salad, starting from the type of material, further selection of fresh ingredients, to how to make and serve it. Don't worry if you want to prepare Fresh Sweet Corn Salad delicious at home, because as long as you know the trick, this dish can be a special treat.

Well, this time, let's try it, and vary the Fresh Sweet Corn Salad yourself at home. Stick with simple ingredients, this dish can provide benefits in helping to maintain the health of our bodies. You can create Fresh Sweet Corn Salad using 14 ingredient type and 4 manufacturing steps. Here's how to make the dish.

This salad screams summer with fresh sweet corn, cucumbers, and tomatoes from your garden or the farmers market. It won't last long in your fridge once you taste it but it will keep for several days (especially if you avoid salting the vegetables when you add your dressing). Use as a stand alone salad or pair with fish or chicken, great as a salsa for fish tacos. This fresh, healthy salad will help with these hot, hot days! Enjoy!

Ingredients and spices that need to be prepared to make Fresh Sweet Corn Salad:

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

Steps to make a 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!