Confetti Corn Salad

Confetti Corn Salad

Karri Perry|Blue Ribbon Favorites 

Corn-about 4-6 cups

Either used cooked fresh corn off the cob or use Birdseye baby yellow and white frozen corn (2 bags)

1 red bell pepper-seeded and chopped

1 green bell pepper seeded and chopped

2 Tbsp chopped red onion

1 cup halved cherry tomatoes

1/2 tsp salt

1/2 tsp pepper

2 tsp red wine vinegar

1/2 cup good mayo (Dukes or Hellmans)

Cook corn, cool. 

If cooking fresh corn, shuck corn, remove silks, rinse. In a large pot, fill halfway with water, bring to a simmer, add 1 cup of milk and 1/2 stick of butter. Carefully add the ears of corn, simmering for 10 minutes. Remove corn to a plate to cool-use tongs. Allow corn to cool before removing kernels.

In a medium bowl, add the cooled corn kernels, chopped onion, chopped peppers (red and green) and tomatoes.  

In a small bowl make the dressing, add the mayo, salt, pepper, vinegar. Stir well. 

Gently pour dressing over the prepared corn mixture. Lightly mix. 

Cover and refrigerate at least an hour to overnight for best flavor.