Fresh Corn Salad
Yield: 4 servings
- In a small saucepan, add vegetable stock and corn. Cook on high for 3–5 minutes.
- In a separate bowl, add cucumber, green pepper, tomato, onion, and cooked corn.
- For the dressing, mix all the ingredients in a separate cup and then pour over corn salad. Either serve immediately or chill for 2–3 hours.