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Fresh Corn Salad (pareve)
Contributed by Eileen Goltz1/4 cup rice wine or white wine vinegar
2 tablespoons olive oil
1/2 teaspoon salt
1/ 2 teaspoon sugar 8 ears (about 3 1/2 lbs.) corn on the cob, husks removed, or 2 pkgs. (16
oz. each) frozen corn kernels, thawed
4 green onions, chopped
1 red pepper, chopped
1/4 cup chopped fresh cilantro
In bowl, whisk together the vinegar, oil, sugar and salt. Using a knife, cut the kernels off cobs and then add them to the dressing; toss to coat. . This is great over a cold poached salmon steak.
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