Garden Corn Salad
"Love this salad. It's a little different than other corn salads. So good when corn is in season."
photo by Sharon123
- Ready In:
- 25mins
- Ingredients:
- 10
- Serves:
-
6-8
ingredients
- 8 ears fresh corn
- 1 small zucchini, diced
- 1 green pepper, diced (red is fine, too)
- 1⁄2 cup chopped red onion
- 16 sweet pickles, minced
- 1 cup fresh basil leaf
- 1⁄2 cup mayonnaise (light is fine)
- 1⁄3 cup beef broth (can use vegetable broth)
- 1⁄4 cup sour cream (light is fine)
- salt and pepper, totaste
directions
- Remove kernals from cobs, blanch in boiling water for 5 minutes.
- Drain, rinse and place in a bowl.
- Add zucchini, peppers, onion and pickles.
- Toss.
- In a food processor or blender, whirl basil leaves, mayonnaise, broth and sour cream.
- Toss with salad.
- Refrigerate for at least 2 hours.
Questions & Replies
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Reviews
-
This is a really great recipe, I'm glad I tried it. It was creamy and I used vegetable broth. -
A great salad for a hot summer day! I used vegetable broth and halved the recipe. Thank you!!!
RECIPE SUBMITTED BY
Yia Yia
Oregon City, Oregon
I live with my husband of 34 years in Oregon. We have 3 great kids and 4 beautiful grandchildren, 6 year old triplets and a soon to be 2 year old. Our daughter lives in Athens, Greece with her husband and our youngest, a son, just got married last summer. My stepson and his wife are the parents of our grandchildren and live about an hour away. Our family is growing and it's always fun to have them all together! I love to travel. I have just returned from a trip to Vietnam and have visited our daughter in Greece several times. During my travels I always enjoy the local food and have fun trying to re-create it at home. To pay the bills, I've been a hairstylist for 40 years and I still love it. I knit, sew, read and I'm just beginning to become interested in quilting,digital scrapbooking and geneology.
