Serving Size: 4

Ingredients:

6 ears corn
1 red bell pepper
1 jalapeno, ribs and seeds removed (optional)
1/4 teaspoon coriander, ground
1/2 cup lemon veinaigrette (recipe below)
1/4 cup lemon juice (2 lemons)
1/4 cup white wine vinegar
1 cup olive oil
2 teaspoons sugar
1 teaspoon salt

Directions:

Shuck the corn and carefully cut off the kernels.
Finely dice bell pepper, so that the pieces are approximately the same size as the corn kernels.
Mix corn, bell peppers and jalapenos, if using.

To make the dressing:  Mix together lemon juice, vinegar, sugar and salt.  Add oil and shake or whisk thoroughly.  If you have any leftover, it can be refrigerated for up to 2 weeks in an airtight container.

Mix salad with dressing and season with salt and pepper, to taste.

Related posts:

1. Mexican Millet
2. Grilled Vegetable Stacks
3. Apricot Glazed Chicken Breasts
4. Blackberry Puffs
5. Alaska Cod, Orzo & Cucumber Salad
6. Rhubarb a l’Alain
7. Turkey Dried Plum Lettuce Wraps
8. Rhubarb Like a Pro
9. Asian Bean and Rice Rolls
10. Crab Cakes
11. Crêpes or Pancakes
12. Strauss Yogurt Topping

This entry was posted on Tuesday, July 20th, 2010 at 9:04 pm and is filed under Recipes. You can follow any responses to this entry through the RSS 2.0 feed. You can leave a response, or trackback from your own site.