Corn Salad with Mustard Dressing
Corn Salad with Mustard Dressing
I had some beautiful local sweet corn and wanted to make a salad with it. It was a really hot day and the thought of a salad was very appealing. I started by just boiling the corn and cutting it off the cob once cooled down. It would be great using roasted corn, too. I had some sweet orange peppers so I added them to the corn for color and crunch. The dressing was really simple, a mix of olive oil, apple cider vinegar, lots of whole grain mustard, a little sugar, a little mayo, hot sauce and salt. I knew I should have written it down, but here is the recipe as close as I can remember to the amounts.
Corn Salad With Mustard Dressing
8 ears of corn, cooked, cooled and cut off the cob
1 cup chopped sweet pepper
1/2 c. apple cider vinegar
1/4 c. whole grain mustard- probably more- I used 2 big spoonfuls
1/4 c. olive oil
1/4 c. mayo
1/4 c. sugar
healthy dash of hot sauce
healthy dash of salt
Combine corn and peppers in a bowl. In a container with a tight fitting lid combine remaining ingredients and shake well to combine. Adjust seasonings and pour over the corn mixture. Stir well, cover and chill a couple of hours before serving. Serves 8.
Note: I would have also added some sweet onion, but I knew one of the dinner guests doesn’t like onions much. I think they would be a nice addition to this salad.
