Here is a recipe that is great in the summer when fresh sweet corn is in season. It is really versatile also. Substitute Cilantro for the parsley and serve it as a garnish for fish tacos. Add Basil instead of the parsley and serve it as a side with grilled meats. I also like to add crumbled Feta Cheese to the salad. It is easy to make and is a great dish to take to all those summer picnics.
5 ears of corn, shucked
½ cup small diced red onion
½ cup small diced green pepper
3 tablespoons apple cider Vinegar
3 tablespoons Good Olive Oil
½ teaspoon kosher salt
½ teaspoon freshly ground pepper
½ cup chopped parsley
In a large pot of boiling water, cook the corn for 3 to 4 minutes. Remove it from the pot and immediately immerse it in ice water to stop the cooking process. After the corn has cooled, remove it from the cob and place it in a medium bowl. Toss the corn with the red onion, green pepper, vinegar, olive oil, salt and pepper and parsley. Serve at room temperature.