Lorraine Wallace's Corn Salad

Ingredients

Cooking Directions

In a large pot, cover the corn with water and add the milk and a large pinch of salt. Bring to a boil over medium-high heat, reduce the heat, cover partially, and cook until tender, 4 to 6 minutes. Drain the corn in a colander and rinse with cold water. Let cool, then cut the kernels from the ears with a sharp knife; you should have about 4 cups corn kernels.

In a medium bowl, combine the corn kernels with the onion, bell pepper, tomatoes, lime juice, vinegar, salt, black pepper, and cayenne to taste. Fold in the cilantro and mix in well. Chill for 2 hours or overnight. Bring to room temperature before serving. The salad will keep in the refrigerator for up to 3 days, tightly covered.

Recipe courtesy Wiley & Sons.

This recipe was styled by chef Karen Pickus for Good Morning America.