Corn and Scallion Salad

You can make this salad ahead of time. Just cover and refrigerate up to one day; bring to room temperature before serving.
  • Prep Time 10 minutes
  • Total Time 10 minutes
  • Yield Serves 10


  • 4 packages (10 ounces each) frozen corn kernels, thawed
  • 5 scallions, minced
  • 4tablespoons white-wine vinegar
  • 3 tablespoons olive oil
  • 1-1/2 tablespoon finely chopped fresh tarragon
  • Coarse salt and ground pepper


  1. In a large bowl, combine corn, scallions, vinegar, oil, and tarragon. Season with salt and pepper, and toss to combine.