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“A great summer salad and a good use for leftover corn. Many years ago my brother was engaged to a girl who taught us this recipe. She's gone, but the recipe is still with us!”
READY IN:
10mins
SERVES:
4-6
UNITS:
US

Ingredients Nutrition

Directions

  1. Cut corn off the cob into a bowl.
  2. Chop one tomato for every two cobs of corn into the same bowl.
  3. You want a ratio of about two to one for the corn and tomato.
  4. Chop onion and add to the bowl.
  5. Mix oil and vinegar with a whisk, and pour over vegetables.
  6. Season with s& p to taste.

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