chilled summer vegetables
growing up in michigan this dish was known as 'corn relish' and traditionally served on thanksgiving.
however it's not really a relish, and it's definitely better suited for summer so i'm re-branding it as 'chilled summer vegtables' and my sisters will just have to deal.
- 4 - 5 ears of corn
- 1 - 2 heirloom tomatoes
- 1 bell pepper
- 4 - 5 green onions
- 1/2 cup corn oil
- 1/2 cider vinegar
- juice from 1 lemon
- 3 tablespoons chopped fresh parsley
- 2 tablespoon chopped fresh basil
- 2 teaspoons sugar
- 1/4 teaspoon cayenne pepper
shuck and lightly steam the corn, while it is cooling chop the tomato, bell pepper, and green onions then combine in a bowl.
chop the basil,
then combine them in a smaller bowl with the cayenne and sugar.
squeeze in the lemon juice,
and finish the dressing by adding in the oil and cider.
cut the corn from the cob and combine with the tomatoes, pepper, and onions. pour the dressing over give it a good stir.
chill for several hours (or overnight) and serve.
this dish is great for parties because it can be made ahead of time and doesn't require any day of prep.