Laughter comes in the most unexpected places. Opening my freezer, there was another bag of frozen corn. I immediately called my brother and asked him how he made corn salad. We happily bickered like most siblings, but in the end I thought I would let him have his way (mine would be fresher, better, and dare I say fancier– but sometime you have got work with what you have, and I had frozen corn). Bon appetit.
- 1 bag frozen corn
- 1 tomato cut into cubes
- 3/4 cup finely chopped green onion
- 1/2 cup chopped fresh cilantro
- 1/4 cup extra-virgin olive oil
- 1 tablespoon red wine vinegar
- Salt and pepper to taste
Preparation
Defrost corn. Add remaining ingredients; toss to blend. Season salad to taste with salt and pepper. (Can be made 2 hours ahead. Let stand at room temperature, tossing occasionally.)
