Fresh Corn Salad

Ingredients: – 4 ears of fresh corn, husked – 1 pint cherry tomatoes, halved – 1/2 red onion, finely chopped – 1/4 cup fresh basil leaves, thinly sliced

– 2 tablespoons extra virgin olive oil – 1 tablespoon red wine vinegar – Salt and pepper to taste – Optional: crumbled feta cheese or grated Parmesan for garnish

Prepare the Corn: – Bring a large pot of water to a boil. Add the husked ears of corn and cook for about 3-5 minutes, until tender. Remove the corn from the pot and let it cool slightly.

Cut the Corn Kernels: – Once the corn is cool enough to handle, stand each ear upright on a cutting board and carefully slice off the kernels using a sharp knife.

Assemble the Salad: – In a large mixing bowl, combine the corn kernels, halved cherry tomatoes, finely chopped red onion, and thinly sliced basil leaves.

Make the Dressing: – In a small bowl, whisk together the extra virgin olive oil and red wine vinegar to create the dressing. Season with salt and pepper to taste.

Toss the Salad: – Pour the dressing over the corn and vegetable mixture in the bowl. Gently toss everything together until evenly coated with the dressing.

Chill and Serve: – Cover the bowl with plastic wrap and refrigerate the corn salad for at least 30 minutes to allow the flavors to meld.

Garnish (Optional): – Before serving, garnish the corn salad with crumbled feta cheese or grated Parmesan for an extra burst of flavor.

Enjoy: – Serve the fresh corn salad as a vibrant and refreshing side dish at summer barbecues, picnics, or alongside grilled meats or seafood.


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