Golden Corn Salad

I'm trying to convince my husband to do something that he is not so sure he wants to do.  So, I put together this salad of some of his favorite things.  I thought about calling it Suck-up Salad, but decided on something more lyrical...

This would be a great salad to take to a tailgate party or potluck.  Another bonus - it becomes more flavorful the longer it sits, so it is a perfect dish to make in advance.


Golden Corn Salad
Serves 4

4 ears of sweet fresh corn
1 golden bell pepper
1 serrano pepper
2 green onions, chopped
1/4 cup apple cider vinegar
1/8 cup sugar
1 Tbsp Kosher salt
white pepper and salt, to taste

Shuck ears of corn and cook them in boiling water for about three minutes.

Drain well and rinse with cold water to cool.  Once they are cool enough to handle, cut off the kernels and place in a bowl.

I already had my broiler going so I tossed in the bell pepper and serrano pepper to roast them.  I think it would be good if you used them raw, too.  But, if you want to roast them, you can broil the bell pepper for 7 or 8 minutes until it starts to char and the small serrano just needs about 2 minutes.  Let them cool and peel off the skin.  Chop them finely, and add to the corn.

Add chopped green onions to the bowl and blend.

In a saucepan, stir cider, sugar, and salt.  Continue stirring over medium low heat until the sugar and salt dissolve completely.

Bring liquid to a boil.  Turn off heat, and pour over vegetable mixture.  Stir, and add salt and pepper to taste.

Keep in a sealed container in your refrigerator for 3 to 5 days.