[fullwidth background_color=”” background_image=”” background_parallax=”none” enable_mobile=”no” parallax_speed=”0.3″ background_repeat=”no-repeat” background_position=”left top” video_url=”” video_aspect_ratio=”16:9″ video_webm=”” video_mp4=”” video_ogv=”” video_preview_image=”” overlay_color=”” overlay_opacity=”0.5″ video_mute=”yes” video_loop=”yes” fade=”no” border_size=”0px” border_color=”” border_style=”” padding_top=”20″ padding_bottom=”20″ padding_left=”0″ padding_right=”0″ hundred_percent=”no” equal_height_columns=”no” hide_on_mobile=”no” menu_anchor=”” class=”” id=””][title size=”1″ content_align=”left” style_type=”underline solid” sep_color=”#000000″ margin_top=”” margin_bottom=”” class=”” id=””]Fresh Corn Salad with Summer Herbs[/title][fusion_text]Week of May 19th-23rd 2014
(makes 4 servings)
4 ears of corn, husks and silks removed 3 T fresh herbs, such as chives, sage, oregano,
2 T chopped red onion cilantro, parsley and/or basil
1 T olive oil (good tasting for salad not cooking) 2 t red wine vinegar or other vinegar
¼ t sea salt or salt 1/8 t freshly ground black pepper
1/8 t crushed red pepper
Carefully cut corn kernels off cobs. Place corn in medium bowl. Stir in herbs, onion, oil, vinegar, salt, black pepper and crushed red pepper. Let stand at room temperature for 30 minutes before serving.
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