Total Time
25mins
Prep 20 mins
Cook 5 mins

Love this salad. It's a little different than other corn salads. So good when corn is in season.

Ingredients Nutrition

Directions

  1. Remove kernals from cobs, blanch in boiling water for 5 minutes.
  2. Drain, rinse and place in a bowl.
  3. Add zucchini, peppers, onion and pickles.
  4. Toss.
  5. In a food processor or blender, whirl basil leaves, mayonnaise, broth and sour cream.
  6. Toss with salad.
  7. Refrigerate for at least 2 hours.
Most Helpful

This is a really great recipe, I'm glad I tried it. It was creamy and I used vegetable broth.

Studentchef May 03, 2010

A great salad for a hot summer day! I used vegetable broth and halved the recipe. Thank you!!!

Sharon123 August 09, 2007