- 6 ears corn, husks and silk removed*
- 1 red bell pepper, chopped*
- 3 scallions, thinly sliced crosswise (~1/2 cup)
- 2 tbsp white wine vinegar
- 2 tbsp olive oil
- coarse salt and ground pepper
Directions:
- Remove corn kernels using the following method: Cut off tip of each cob; stand in a wide shallow bowl. With a sharp knife, slice downward to remove kernels.
- Add scallions, red bell pepper, vinegar and oil. Season generously with salt and pepper; toss to combine. Serve or cover and refrigerate up to 1 day.
*Ingredients available at Belltown
