Crack Corn Salad Recipe
This Crack Corn Salad Recipe brings together fresh corn kernels with crispy vegetables in a tangy dressing.
Equipment
- Large mixing bowl
- Sharp chef's knife
- Cutting board
- Can opener (if using canned corn)
- Large pot (for fresh corn)
- Colander for draining
- Measuring cups and spoons
- Wooden spoon for mixing
Ingredients
- 4 cups fresh corn kernels or 3 cans, drained
- 1 red bell pepper diced small
- 1 green bell pepper diced small
- 1/2 red onion finely chopped
- 1/2 cup mayonnaise
- 2 tablespoons apple cider vinegar
- 1 tablespoon sugar
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 2 tablespoons fresh parsley chopped
Instructions
- Boil fresh corn for 5 minutes until tender.
- Cool corn completely in cold water bath.
- Cut kernels off cobs with sharp knife.
- Dice red and green bell peppers finely.
- Chop red onion into very small pieces.
- Mix mayo, vinegar, and sugar in bowl.
- Add salt and pepper to dressing mixture.
- Combine corn and all diced vegetables together.
- Pour dressing over vegetable mixture evenly.
- Toss everything together until well coated.
- Garnish with fresh chopped parsley on top.
- Refrigerate for 30 minutes before serving.
Notes
- Use fresh corn when possible it provides better texture and sweeter flavor than canned varieties.
- Chill before serving cold Crack Corn Salad Recipe tastes much better than room temperature.
- Dice vegetables uniformly consistent sizes ensure even distribution of flavors throughout.
- Adjust sweetness gradually start with less sugar and add more to taste.
- Make ahead friendly this salad improves in flavor when made several hours early.