Fresh Corn Salad –
My sister-in-law is from the Nebraska corn belt, and she has all the best corn recipes. She made this salad for a family gathering and I’ve been making it ever since. It is perfect for leftover ears of corn on the cob, but I’ve been know to buy ears specifically to make this recipe. Either way it is a fresh mix of summer garden vegetables with a light oil and vinegar dressing. It couldn’t be any easier, and it is oh so yummy.
Do you have a trick to boiling corn on the cob? I’ve been using this technique and it hasn’t failed me yet. I boil enough water to cover the ears of corn and add a tablespoon of salt (I know. It sounds like a lot.) to the water. Bring the water to a boil and add the corn. Boil for 5 minutes. Drain water and serve, or cut off the cobb and make this delicious fresh corn salad.
Fresh Corn Salad
Print recipe
Ingredients
- 6 ears of corn (boiled and kernels cut off)
- 1/2 bell pepper (any color) (diced)
- 1/2 red onion (diced)
- 1/4 cup fresh basil (chopped)
- 1 pint cherry or grape tomatoes (cut in half)
- 1/4 cup olive oil
- 2 tablespoons white vinegar
- salt and pepper (to taste)
Directions
| 1. | In a large bowl, toss together ingredients until well combined. Add 1/2 teaspoon salt and 1/4 teaspoon of pepper. Adjust seasoning to taste. |
Oooohh, Mary! Having a dinner get together next week and this will be a perfect dish to serve!
I hope you enjoy it as much as we do!
Looks delicious. I have a similar recipe and we love to serve it as an appetizer with whole wheat “scoops tortilla chips”.
I too need to take something for this Sunday’s family picnic and this might just be it! Thanks!
Oh, that sounds yummy too!