Corn Salad with Marinated Mushrooms
Start by sorting out the corn: fresh cobs need to be boiled tender and the kernels cut off first, while canned corn just needs a good drain. After that the salad comes together in a few minutes, since the only real knife work is the vegetables.
This is a late-summer home dish, made when fresh corn, peppers in two colors, and a jar of marinated mushrooms all turn up at once. A word on the pickles here: these are salt-brined cucumbers (not sweet gherkins), and together with the mushrooms they already carry plenty of acid and salt — so hold off on seasoning until the very end and go lightly.
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Squeeze the diced cucumbers gently so they don’t water down the dressing. Marinated button or honey mushrooms are ideal — they keep their shape instead of falling apart. Some cooks reach for a splash of cucumber brine in place of the lemon juice, and the red and green peppers earn their place as much for color as for flavor. Serve lightly chilled, right after dressing with oil.
Part of Ukrainian cuisine — 301 more recipes in the section.
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Ingredients
Instructions
Cut the onion, pickled cucumbers, and both peppers into cubes, and finely chop the herbs.
Combine the vegetables with the corn and add the sliced marinated mushrooms.
Dress with vegetable oil and lemon juice. Season with salt and pepper if needed.
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