Recipe source here
2 Ears of fresh Corn
1 Red Onion - sliced
1 Tablespoon Olive oil
1 Teaspoon Balsamic vinegar
1/2 Teaspoon Sugar
1/4 Cup Coriander - finely chopped
Salt and freshly ground pepper to taste
Cook the corn on the cob with a cup of water in a pressure cooker for a whistle. When cooker cools drain the water and set aside to cool completely.
In a skillet, add oil, onions, vinegar, sugar, and dash of salt to pan, and cook over medium-low heat. Cook for about 20 minutes, stirring frequently until onions are caramelized and most of the liquid has evaporated. Remove pan from heat and set aside.
Remove the kernels off of the cobs and place in a large bowl. Add onion mixture, coriander, sugar and balsamic vinegar, stir to combine. Season to taste with salt, pepper . Add a tablespoon of olive oil and stir well.
Cover and put it in the fridge. Take salad out about 3o minutes before serving and let it come to room temperature. Serve and enjoy.
Check out the Blogging Marathon page for the other Blogging Marathoners doing BM# 57