Corn Salad

Ingredients
8 ears fresh sweet corn 1 zucchini, diced

1 green or red pepper, diced 1/2 cup red onion, chopped fine

16 sweet gherkin pickles, chopped fine 1 cup fresh basil leaves

1/2 cup mayonaise 1/3 cup beef or vegetable broth

1/4 cup sour cream salt and pepper, to taste

Ingredients
8 ears fresh sweet corn	1 zucchini, diced
1 green or red pepper, diced	1/2 cup red onion, chopped fine
16 sweet gherkin pickles, chopped fine	1 cup fresh basil leaves
1/2 cup mayonaise	1/3 cup beef or vegetable broth
1/4 cup sour cream	salt and pepper, to taste

Remove corn kernels from cobs. (You should have about 4 cups.) Blanch in boiling water for 3 minutes, or until just tender. Drain, rinse under cold water, and drain again. Place in a bowl. Add zucchini bell peppers, onion and pickles. Toss together.

In a food processor, puree basil leaves with mayonaise, broth and sour cream until smooth. Season with salt and pepper and pour over salad. Mix with corn mixture and refrigerate 2 hours to develop flavors. Serve cold.