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Fresh Corn Salad with Parsley and Scallions by Becca Larkin serves: 4	No ratings Rating Details Rate this recipe Printable View Print Index Cards

This is a great way to use up extra corn on the cob!

Ingredients:

Ears of Corn

Scallion Onions, Chopped

3.50 Tbsp

Light Olive Oil

2.50 Tbsp

White Wine Vinegar

1 tsp

Kosher Salt

1 tsp

Fresh Ground Pepper

1/3 cup

Chopped Fresh Parsley

2 Tbsp

Honey (optional)

Directions:

Cook corn on the cob by putting in a big pot of boiling, salted water for 3-4 minutes then drain, and rinse off in cool water to stop the cooking process. Use a sharp serrated knife to cut off the kernels from the cob. Combine Light Olive Oil, White Wine Vinegar, Salt, Pepper and Honey in a large bowl. Use whisk to combine. Next add Corn Kernels, Chopped Parsley and Chopped Scallion Onions. Cover and refrigerate to allow flavors to combine. *Modified recipe inspired by "Fresh Corn Salad with Scallions and Basil" from Once Upon a Chef.

Categories:

Dairy Free
Low Calorie
Low Fat
Low Sodium
Peanut/Nut Free
Quick & Easy
Side Dishes
Smart Budget Foods
Spring/Summer
Uses up Left-overs
Vegetables
Vegetarian/Vegan
Wheat Gluten Free