Corn Salad in a Mustard Vinaigrette Dressing

Years ago, before I spent much time cooking, I brought this to the home of a friend who is trained as a professional chef. I remember being ecstatic that she asked for the recipe. It’s an easy salad that is one of our summertime favorites and is great as a side dish if corn on the cob isn’t on the menu. When I made it recently, I only used half of the dressing, so I used the remainder as salad dressing over the next week, and it was an excellent way to brighten up a routine lunch or dinner.

Ingredients:

2 cups corn kernels
1/4 cup diced red bell pepper
1/4 cup chopped sweet onion (or less)
1 Tbsp minced fresh dill
1/3 cup vegetable oil
2 Tbsp Dijon mustard
2 Tbsp white wine vinegar
2 Tbsp sugar
1/2 tsp salt

Directions:

1. In a large bowl, combine corn, bell pepper,onion and dill. Set aside
2. In a small saucepan over medium heat, bring the oil, mustard, vinegar, sugar and salt to a simmer. Remove pan from the heat. Pour the warm vinaigrette over the corn mixture until the corn is lightly coated throughout.
3. Set aside at room temperature. May refrigerate for up to 5 days. Before serving, be sure to mix up the dressing that drained to the bottom.