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Fresh Corn Salad

Servings: 4

Easy

 

Ingredients

5 ears of corn, shucked

½ cup red onion, diced

3 tablespoons apple cider vinegar

3 tablespoons olive oil

½ teaspoon kosher salt

½ teaspoon pepper

½ cup fresh basil, sliced thin

 

Directions

  •        Blanch ears of corn for 3 minutes in a large pot of boiling water.
  •        Drain and immerse corn in cool water; drain again after a few minutes.
  •        Cut kernels off cob.
  •        Toss corn in a large bowl with onions, vinegar, oil, salt and pepper.
  •        Add basil just before serving.

 

Can add sliced red pepper or tomatoes for extra color!

 

Beth Radcliff




  • WE WOULD LOVE TO HEAR FROM YOU!

    336.402.0575 |
    606 Millwood School Rd, Greensboro, NC 27409

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  • HOME
  • About
  • Ministries
    • YOUTH & FAMILY
    • HIGH SCHOOL
    • CAMPUS
    • YoPros (Young Professionals)
    • MARRIED
    • Cedars Of Lebanon
    • WORSHIP
    • PTC Pantry
    • MISSIONS: East Africa
    • SCUAD
  • Calendar
  • Resources
  • Contact/Prayers
  • Cookbook PTC Women
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