Creamy Corn Salad

 

I love fresh sweet corn. This is the time of the year when you can buy the best corn at the best prices at the local Farmers.  I like to buy half a dozen ears of fresh sweet corn, husk it, and make a delicious corn salad.  It’s so fresh and so good.  The sweetness and crunchiness of the corn mixed carrots and cabbage in a creamy dressing is the perfect summer salad. I like to serve it alongside a grilled steak or barbecued chicken.  A real treat! 

Creamy Corn Salad

6 ears of shucked fresh sweet corn

1 tablespoon sugar

1/2 cup sour cream

1/3 cup mayonnaise

1/8  head cabbage, cored, coarsely shredded

2 carrots, peeled

Salt and Pepper

Chop the cabbage and julienne the carrots and set aside in a large bowl.  Add salt and pepper. 

Husk the corn and remove the silk. In a large pot of boiling water, add the sugar and the corn and cook for 1-2 minutes. Do not cook longer. Place the corn in a bowl of ice water and let stand 3-4 minutes.

Cut the corn off the cob using a sharp knife. Combine the corn kernels in  the large bowl with the cabbage and carrots. 

In a small bowl, mix together the mayo, sour cream, and basil. Pour this dressing over the corn mixture and toss gently to coat. Chill for 1-2 hours before serving.

For a real treat add some cherry tomatoes and top with crisp fried bacon! 

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