No Reviews
You must be logged in to post a review.
Corn and Mint Salad
x
Print Options
Description
What’s a girl to do when eating lamb in the middle of a New England August? Especially when she doesn’t like mint jelly (eww, gross)? Clearly, invent a corn salad.
Because you can’t have lamb without mint of some sort, and really, why even bother EATING in New England in August if you can’t have butter and sugar corn at every meal?
Ingredients
- 5 ears Butter And Sugar Corn
- 3 Tablespoons Coarsely Chopped Fresh Mint
- ¼ cups Red Onion, Thinly Sliced
- 1 teaspoon Salt, Or To Taste
- 2 teaspoons Red Wine Vinegar
Preparation
1. Prepare the corn according to your preference. I boiled mine for 7 minutes, because I’m lazy and didn’t want to set up the grill, but next time I’m trying that. Let corn cool completely.
2. Cut the corn off the cob and toss into a bowl. Add mint, onion, and salt. Combine.
3. Refrigerate until serving, then add vinegar and mix lightly, then enjoy!
Related Recipes
Prep: Cook:
Serves: 1 Level: Easy
Prep: Cook:
Serves: 5 Level: Easy
Prep: Cook:
Serves: 2 Level: Easy
Prep: Cook:
Serves: 6 Level: Easy
Prep: Cook:
Serves: 4 Level: Easy
No Comments
Leave a Comment!
You must be logged in to post a comment.