Fresh Corn Salad with Tomatoes and Dill

Tedesco potluck dish from The New York Times Country Weekend Cookbook, 2007

 

Salad: Dressing:

18 ears fresh corn, husk and silk removed

1 cups extra virgin olive oil

 4 scallions, sliced

cups balsamic vinegar

 3 large red bell peppers, cut into   inch dice

Salt and freshly ground black pepper to taste

3 large green bell peppers, cut into inch dice

 

3 cucumbers, peeled, seeded and chopped

 

cup chopped fresh dill

 

1 pint cherry tomatoes, sliced in half

 

 

  1. In a large pot, bring 2 quarts of water to a boil.  Meanwhile, hold each ear of corn upright in a very large bowl and slice off the kernels.  Add the corn kernels to the boiling water and cover.  Bring to a boil and cook 4 minutes, stirring the corn once every minute.  Drain and refresh under cold water.
  2. Put the corn in the large serving bowl with the remaining vegetables.  Add the oil.  Toss well.  Add the vinegar and salt and pepper to taste and mix well.  Marinate 1 to 2 hours.