Ingredients with Measurements:
- 4 cups of fresh corn kernels
- 1/4 cup of capers, drained and rinsed
- 1/4 cup of chopped fresh parsley
- 1/4 cup of extra-virgin olive oil
- 2 tablespoons of red wine vinegar
- 1/2 teaspoon of salt
- 1/4 teaspoon of black pepper
Special equipment needed:
- Large mixing bowl
1. In a large mixing bowl, combine the fresh corn kernels, capers, and chopped parsley.
2. In a separate bowl, whisk together the extra-virgin olive oil, red wine vinegar, salt, and black pepper.
3. Pour the dressing over the corn mixture and toss to combine.
4. Cover the bowl with plastic wrap and refrigerate for at least 30 minutes to allow the flavors to meld.
5. Before serving, give the salad a quick toss and adjust the seasoning if necessary.
Preparation time: 15 minutes
Cooking time: N/A
Refrigerate for at least 30 minutes before serving.
This recipe serves 4-6 people.
Calories per serving: 210
Substitutions for ingredients:
- Canned corn can be used instead of fresh corn kernels.
- Lemon juice can be used instead of red wine vinegar.
- Chopped fresh basil can be used instead of parsley.
- Add diced red onion for extra flavor and crunch.
- Add diced cherry tomatoes for a pop of color.
- Add crumbled feta cheese for a salty kick.
Tips and tricks:
- To easily remove the corn kernels from the cob, stand the cob on its end and use a sharp knife to slice downward.
- For a more intense flavor, toast the corn kernels in a dry skillet over medium heat for a few minutes before adding them to the salad.
Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.
This salad is best served cold and does not need to be reheated.
Serve the salad in a large bowl or on individual plates.
Garnish with additional chopped parsley or capers.
This salad pairs well with grilled chicken or fish.
Suggested side dishes:
Serve with garlic bread or a side of pasta.
If the salad is too dry, add more olive oil or vinegar to taste.
Food safety advice:
Make sure to rinse the capers before adding them to the salad.
Corn has been a staple in Italian cuisine since the 16th century.
This salad is tangy, fresh, and slightly salty.
Serve as a side dish or as a light lunch.
Cooking Method: N/A
Course Type: N/A
Meal type: N/A