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Summer Corn Salad

Reviewed: Aug. 19, 2011
My Mom & I only tasted it before & after it got to marinade since I was only making it as part of dinner that consisted of bbq pulled pork sandwiches and the colslaw that had to be split between 2 families so I had to change the servings to 12 ears of corn.I hope they absolutely love it as much as we did! The only thing I did different was use white corn on the cob and broiled it for 10-15min rotating so some of the kernals were browned or blacked it added awesome summertime flavor and look to the dish..doesn't always cook it all the way so I put them in a deep skillet filled maybe a quarter of the way or less up the corn, covered and cooked/steamed over medium heat for maybe 15 (keep checking the water to make sure it doesn't all evaporate, an 1/8th less oil and vinigar simply because it was the last of the oil but I don't like my salads too oily anyways so it worked out perfect. I also used green onions instead of white because its what I had,I like them better in salads and most other things.Besides that I used fresh tomatoes & basil from our gardens.I will definately be making this over & over again in the future and may get more creative when I have more time and am making it for my family.I love that you can taste the flavor of every ingredient and it is not overpowered by seasoning,just a little sea salt and fresh ground pepper.PERFECT! Everyone had some great ideas for extra add in vegtables!I'd love to serve this with some fresh sliced or chunked hass avacados.Yum:)
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