Photo by Getty Images/karandaev
Corn salad is traditionally served with a crushed hard-boiled egg and/or diced red beets with a simple oil and vinegar dressing. You can also enjoy it with a few walnuts and a dressing made of raspberry vinegar and oil.
Yield: 1 cup
- 1/4 cup wine vinegar
- 3/4 cup vegetable oil
- Dash of pepper
- Salt, to taste
- Minced shallots and garlic, to taste (optional)
In a bottle, mix all ingredients and shake until blended. Refrigerate unused dressing for up to 1 week.