Simple Corn Salad
This corn salad is quick to throw together and full of flavor!
Servings: 8
Ingredients
- 5 ears Sweet corn
- 1/2 Red onion, diced (about 1/2 cup)
- 1/2 cup Diced tomatoes
- 1/4 cup Chopped fresh basil (can substitute cilantro or parsley, or use a mix of all)
- 1/4 cup Olive oil
- 2-3 tbsp Red wine vinegar
- 1/2-1 tsp Salt, to taste
Instructions
- Place a small amount of water in a large saucepan and bring to a boil.
- Place the husked ears of corn in the water for about 2 minutes flipping the ears so they evenly cook.
- Rinse with cold water (this stops the cooking process).
- After the ears have cooled enough to handle, cut the kernels off the cob and place in large bowl. See note.
- Add the diced red onion, tomatoes and herbs to the corn.
- Drizzle olive oil over the mixture until evenly covered and then add in the red wine vinegar.
- Add 1/2- 1tsp of salt to taste and gently stir until all the ingredients are evenly distributed.
Notes
I like to stand the cob on its end on a cutting board and starting at the top, slice down with a sharp knife until you reach the bottom end. Repeat until you have removed all the kernels off the cob.