My sister-in-law is from the Nebraska corn belt, and she has all the best corn recipes. She made this salad for a family gathering and I’ve been making it ever since. It is perfect for leftover ears of corn on the cob, but I’ve been know to buy ears specifically to make this recipe. Either way it is a fresh mix of summer garden vegetables with a light oil and vinegar dressing. It couldn’t be any easier, and it is oh so yummy.
Do you have a trick to boiling corn on the cob? I’ve been using this technique and it hasn’t failed me yet. I boil enough water to cover the ears of corn and add a tablespoon of salt (I know. It sounds like a lot.) to the water. Bring the water to a boil and add the corn. Boil for 5 minutes. Drain water and serve, or cut off the cobb and make this delicious fresh corn salad.