Corn Wheel Salad


Corn Wheel Salad

5 ears of corn

For dressing:

1/3 cup extra virgin olive oil

2 teaspoons balsamic vinegar

1 teaspoon red wine vinegar

1 teaspoon freshly squeezed lemon juice

1 teaspoon sugar

2 teaspoons grainy Dijon mustard

¼ teaspoon granulated garlic powder

Salt and ground black pepper

How to do it

1. Cook the corn in boiling water for about 10 minutes (or until cooked when a fork tine easily pierces the skin of a kernel)

2. Let the corn cool and then slice the ears of corn into 1 centimeter-wide (half an inch) rounds

3. Whisk the dressing ingredients together and pour over the corn wheels.

Serves about 6. Eat with your hands!


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