Garden Corn Salad

• ears fresh corn↗8
• small zucchini, diced1
• green pepper, diced (red is fine, too)↗1
• chopped red onion1⁄2 cup
• sweet pickles↗16

  minced

• fresh basil leaf↗1 cup
• mayonnaise↗1⁄2 cup

  (light is fine)

• beef broth↗1⁄3 cup

  (can use vegetable broth)

• sour cream↗1⁄4 cup

  (light is fine)

• salt and pepper

  to taste

Step-by-step instructions

1. 1

   Remove kernals from cobs, blanch in boiling water for 5 minutes.

2. 2

   Drain, rinse and place in a bowl.

3. 3

   Add zucchini, peppers, onion and pickles.

4. 4

   Toss.

5. 5

   In a food processor or blender, whirl basil leaves, mayonnaise, broth and sour cream.

6. 6

   Toss with salad.

7. 7

   Refrigerate for at least 2 hours.