Sunshiny Summer Salad

It's that time of year when there are so many fresh vegetables & I start experimenting. This started as a warm side dish & was so tasty that I turned the ingredients into a salad. I like it at room temperature but it can be chilled, of course. It's good over tender leaf lettuce too.
Sunshiny Summer Salad
It's that time of year when there are so many fresh vegetables & I start experimenting. This started as a warm side dish & was so tasty that I turned the ingredients into a salad. I like it at room temperature but it can be chilled, of course. It's good over tender leaf lettuce too.
Cooking Instructions
- 1
Strip corn from the cobs
- 2
Add corn to a saucepan with milk & butter & simmer over a medium low fire for 10 minutes.
- 3
Drain & cool
- 4
Add salt & allspice to corn (fresh ground is best)
- 5
Bring 2 cups of water to a boil
- 6
Add yellow squash & onion & blanch for 1 minute
- 7
Drain & cool
- 8
Add corn to squash & onions
- 9
Mix oil, vinegar & mirin & drizzle over vegetables
- 10
Let rest for 10 minutes
- 11
Serve & enjoy
Cooksnaps
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