Summer Goodness in a Bowl - aka Corn Salad!

There are two favorite recipes that I typically make only once a season. The first is peach pie and the second is corn salad. I'm not sure why I don't make these more often - we eat fresh peaches and corn almost daily during their peak, but grilling corn on the cob or slicing a ripe peach takes minutes, while the pie and salad are longer commitments (in terms of cooking and eating). Plus, the pie is so delicious (and usually eaten with vanilla ice cream) that one per season is really our household limit! Yesterday I made the corn salad - and it was as yummy as we remembered. (Try to ignore the giant parsley garnish in the photo . . . I obviously don't need a disclaimer stating that I'm not a professional food stylist!)

Here's the recipe, hope you enjoy it!

Corn Salad (recipe originally from Southern Living magazine, about 6 years ago)

Ingredients

· 3 c corn (6 ears)
· 1 large onion, chopped
· 1 bunch green onions, sliced
· 2 medium zucchini, peeled and chopped
· 1 red pepper, chopped
· 1 green pepper, chopped
· ¼ c minced parsley
· 1 clove garlic, minced
· ¼ t. salt
· 1/8 t pepper
· 2 t sugar
· 1 t cumin
· 2 t Dijon mustard
· ½ t hot sauce
· 2/3 cup vegetable oil
· 1/3 c white vinegar


Preparation

1. Boil corn, covered, 8-10 minutes. Drain and cool.

2. Combine corn and next 6. Set aside.

3. Combine garlic and remaining ingredients. Stir well. Toss gently with vegetables.

4. Chill 8 hours.

Note: Increase the Cumin and/or Dijon for a zippier taste.