Want to make your cookout special? Add this corn salad to your menu. The recipe is courtesy Rocklands Barbeque and Grilling Co., located at 2418 Wisconsin Ave., NW, Washington, D.C. 20007, (202) 337-1925. Bon Apetit!
Updated at 6:15 PM EST on Friday, May 22, 2009
1 case (3 G) white corn - shucked, boiled, and kernels cut from the cob
2-1/2 c red onions - finely diced
4 c zucchini - julienned
4 c yellow squash - julienned
3 c carrots - finely diced, blanched, and shocked
2 c red peppers - finely diced
1 c cilantro - chopped
2 T salt
2 T coarsely ground black pepper
1 c red wine vinegar
3/4 c olive oil
3/4 c vegetable oil
Whisk together vinegar, olive oil, vegetable oil, salt and pepper; reserve.
Combine remaining ingredients.
Toss with vinaigrette.
Corn should be shocked in ice water while still on the cob.
Corn must be cold when mixed with other ingredients, and refrigerated promptly after mixing.