Fresh Corn Salad

Scallions cover

Enjoy this farm fresh recipe, originally featured in the Savor the Season Recipe Cards, created by From the Land of Kansas!

Fresh Corn Salad

4 cans shoe peg corn, drained
1 cucumber, striped with peeler (leaving some of the skin intact), seeded
and chopped
3 roma tomatoes, seeded and chopped
6 scallions, white and green parts both, chopped

Dressing:
2/3 cup mayonnaise
2 Tbs. cider vinegar
1 Tbs. sugar
Salt and pepper, to taste

Combine dressing ingredients and pour over salad ingredients in a large
bowl; toss gently to combine. Let chill for 8-10 hours before serving to let
flavors combine well.

Kitchen Tip: To seed you cucumber, peel as desired, then cut into quarters,
lengthwise. Take a small paring knife and slice away the strip of seeds at the top
of each cucumber quarter.

Let’s Get You Cookin’,
Chef Alli  

 

This recipe was featured as part of Savor the Season, a set of recipe cards created by From the Land of Kansas in conjunction with the Kansas Farm Bureau to help promote Kansas specialty crops. Savor the Season is designed to educate and excite consumers about cooking with local produce using tasty, seasonal recipes and providing tips and tricks to cooking with these special ingredients.

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