When there’s such beautiful produce in the summertime I love experimenting with recipes from our local farmer’s market. This week my favorite farmer was selling the most beautiful tomatoes and I knew I wanted to find a simple summer side to compliment them.
This corn salad is the perfect summer side–it’s light and has lots of crunch and fresh flavor. I also love that it is so wonderfully colorful and cheery!
Summer Corn Salad
Ingredients
- 3 ears of sweet corn, shucked
- 2 cups of cherry tomatoes, sliced in half (best if you can use a variety of colors)
- ½ cucumber, finely diced
- ¼ cup mint, finely chopped
- ¼ cup basil, finely chopped
- ¼ cup red onion, finely chopped
- 3 tablespoons olive oil
- 2 tablespoons apple cider vinegar
- Salt and pepper to taste
Instructions
- Shuck and clean corn and cook for 3 minutes in boiling water or until starchiness is gone. Drain, and once cool use a sharp knife to cut kernels off of the cob.
- In a medium mixing bowl, lightly toss all ingredients together. Serve at room temperature as a side and keep in the refrigerator for up to 3 days.
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