Corn Salad
Since the corn is not cooked for the salad, it’s important to use the freshest you can find, preferably from a roadside stand or farmers’ market. Serve the fritters warm, topped with dollops of cool sour cream.
Recipe information
Yield
Serves 4
Ingredients
6 ears corn, husks and silk removed
3 scallions, thinly sliced crosswise (1/2 cup)
2 tablespoons white-wine vinegar
2 tablespoons olive oil
Coarse salt and fresh ground pepper
Preparation
Step 1
To remove the kernels, cut off the tip of each cob; stand the cob in a wide shallow bowl. With a sharp knife, slice downward to remove the kernels.
Step 2
To the bowl, add the scallions, vinegar, and oil. Season generously with salt and pepper; toss to combine. Serve, or cover and refrigerate up to 1 day.
Reprinted with permission from Everyday Food: Great Food Fast by Martha Stewart Living Magazine. Copyright © 2007 by Martha Stewart Living Magazine. Published by Crown Publishing Group. All Rights Reserved.
Martha Stewart Living magazine was first published in 1990. Over the years, more than two dozen books have been published by the magazine's editors.
Martha Stewart is the author of dozens of best-selling books on cooking, entertaining, gardening, weddings, and decorating. She is the host of The Martha Stewart Show, the successful daily syndicated television show.
