Photo Credit
vm2002/Shutterstock
The Editors
Yield
Makes 10 servings.
Category
Course
Preparation Method
Credit
Sherry Day
Ingredients
8 ears corn, husked
1/2 cup vegetable oil
1/4 cup apple cider vinegar
1-1/2 teaspoons lemon juice
1/4 cup minced fresh parsley
1 tablespoon chopped fresh basil or 1/2 teaspoon dried basil
2 teaspoons sugar
1 teaspoon sea salt
1/4 teaspoon cayenne pepper
2 large tomatoes, seeded and coarsely chopped
1/2 cup chopped onion
1/3 cup chopped green bell pepper
1/3 cup chopped red bell pepper
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Comments
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In the photo, the corn appears roasted or grilled, but the recipe states to boil. Please clarify.
Hi, Rebekah. The photo is there for inspiration. Please do go ahead and follow the recipe directions.
I don’t think you should use a picture for a recipe unless it is for that exact recipe. That’s like using a picture of pork chops for a t-bone steak
Corn salad