Fresh Corn Salad (pareve)
Email This Recipe Print Recipe Contributed by Eileen Goltz

Ingredients 1/4 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

Instructions

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.

Serving Size

Serves 6

Related Recipes

• Avacado Onion And Hearts of Palm Salad (Pareve) • Mustard and Avocado Dressing (Pareve) • Tomato and Horseradish Dressing (Pareve) • Soy Citrus Vinaigrette (Pareve) • Kopy Cat Outback Steak House Ceasar Salad Dressing (Dairy)

About OUKosher Recipes

Please note that we are posting recipes on www.oukosher.org as a public service.

The recipes arrive from a variety of sources. We cannot guarantee that all the ingredients are available with OU certification, and the cook must investigate whether the ingredients can be purchased with acceptable supervision. In the absence of Kosher sources, some substitution of ingredients may be necessary. If you have a question about the availability of a Kosher ingredient, please e-mail the Webbe Rebbe at kosherq@ou.org .