Corn Salad
Ingredients
- 6 ears corn
- 1 green bell pepper, seeded, minced
- 1 red onion, finely chopped
- 2 shallots, sliced thin
- 4 scallions, bulbs and green, chopped separately
- 1 tomato, seeded and diced
- 1/4 cup sour cream
- 1/2 cup mayonnaise
- 1/4 cup strong beef broth
- 2 Tbsps red wine vinegar
- salt
- black pepper
- 5 pimento strips
Instructions
Cook the ears of corn in boiling water for 3 minutes. Rinse under cold running water, drain. Cut the kernels from the cobs (or use good quality canned corn) and combine them in a large bowl with the pepper, onion, shallots, scallion bulbs and tomato. Toss lightly. Beat the sour cream with the mayonnaise in a medium bowl. Beat in the broth and the vinegar. Pour this dressing over the salad and toss well. Add salt and pepper to taste and decorate with chopped scallion tops and pimento strips. Chill well before serving.
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