Fresh Corn Relish Salad

Sides | Holiday | Vegetables

SERVES Serves 10 (1/2 cup serving each) - START TO FINISH: Start to finish: 45 minutes
Recipe Scoop Fresh Corn Relish Salad

Fresh Corn Relish Salad

6 ears fresh corn
1 cup, chopped fresh tomato, unpeeled
1 cup chopped fresh cucumber
¼ cup sliced green onions
¼ cup granulated sugar
½ cup white distilled vinegar
1/2 teaspoon salt
¼ teaspoon course ground pepper

1. Place the shucked corn in a large pot and fill with tap water until all ears are just covered. Place over high heat and bring to a boil. When water is rapidly boiling, cook for 5 minutes. Then immediately drain and rinse corn with cold water. Set aside to cool to handle.
2. In a large bowl, cut the corn from the cob and scrape the cobs well. Add the tomato, cucumber, and onions to the freshly cut corn.
3. In a small jar with a tight fitting lid, combine the sugar, vinegar, salt and pepper. Cover and shake well to combine until sugar is dissolved. Pour the dressing over the fresh vegetables and toss to coat well. Serve immediately or cover tightly and store in the refrigerator until ready to serve, up to 24 hours.

Fresh Corn Relish Salad

Approximate Values Per serving: 57 calories , .3 g fat (0 g saturated), 0 mg cholesterol, 1.3 g protein, 14 g carbohydrates, 1.2 g dietary fiber, 117 mg sodium

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