CORN SALAD

Fresh summer corn is such a delight that it’s a shame you have to wait all year for it! When those big ears get ripe we love to grill them right in the shuck, then peel off the shucks, add lots of butter, salt, and pepper and chow down. But this corn salad is also a summer favorite that combines fresh corn with other summer vegetables in a slightly zesty dressing. It’s a great side dish for picnics or dinner on the grounds.

Serves 6-8.

3 cups of freshly cooked and cut-from-the-cob corn
1 large green bell pepper, chopped
1 cup thin-sliced rounds of bottled hot pickled okra
6 green onions, sliced thin, including green tops
½ cup minced fresh parsley
2 cups cherry tomato halves

Dressing:

1 teaspoon sugar
¼ cup white wine vinegar
1½ tablespoons Fredericksburg Farms Brown Mustard Basil Bread Dipping Mix
2 tablespoons mayonnaise
½ teaspoon freshly ground black pepper
1 tablespoon Fredericksburg Farms Caliente Salsa
½ cup olive oil