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Fresh Corn Salad
5.0 (297 reviews)
Sweet summer corn, crisp cucumbers, and ripe, juicy garden tomatoes are all mixed together in a light and easy vinaigrette!
Total Time30
Servings8
103
Caloriesper servingNutrition Information
103
Calories
5 g
Fat
12 g
Carbs
1 g
Protein
1 g
Fiber
2 g
Sugar
Ingredients
- 3 cups corn kernels (about 4 cobs of corn)
- 1 cup cherry tomatoes (quartered)
- 1 cup sliced cucumber
- ¼ cup finely diced red onion
- 3 tablespoons olive oil
- 3 tablespoons apple cider vinegar ( or rice vinegar)
- ½ teaspoon kosher salt (more to taste)
- ¼ teaspoon black pepper
- 1 tablespoon chopped fresh parsley (cilantro, basil, or dill)
Instructions
- 1Bring a large pot of salted water to a boil. Add the corn and cook for 3 to 4 minutes or until the kernels turn bright yellow (alternately, the corn can be grilled).
- 2Drain the corn and cool completely. Use a sharp knife to remove the kernels from the corn cob.
- 3In a large bowl, combine the corn kernels, cherry tomatoes, diced cucumbers, and red onion.
- 4Drizzle the olive oil and apple cider vinegar over the salad.
- 5Season generously with salt & pepper to taste and toss well to combine.
- 6Just before serving, sprinkle with fresh herbs toss to combine.