fresh corn salad

For the Fourth of July this year, I made a few things – including my standby, go-to potluck side dish, the pesto pasta salad. With summer in full swing, I wanted to do a fresh salad with one of summer’s best vegetables – corn on the cob! I whipped up this fresh corn salad in a jiffy – doesn’t take too much to put it together and the taste of fresh, crunchy corn is always a welcome to my tastebuds.

Before I give you this magically delicious recipe, want some tips on how to cut off that corn from the cob?

Sure you do!

I’m pretty sure I saw this on an episode of 30 Minute Meals, back when I used to watch that show all of the time.

Basically, you put a smaller bowl upside inside of a bigger bowl. You stand the cob on top of the little bowl.

Run your knife down the side of the cob. Repeat all the way around!

All of your corn kernels get caught right inside of your bowl instead of flying all over the place. This way, you avoid finding kernels days later and the corn is all nice and organized in its own little bowl until you’re ready for it.

The only other things you need are some diced onion, some cherry tomatoes, some chopped basil and a few other things for a nice little vinaigrette-like sauce.

I don’t photos of those other steps. I was in a rush the day I made this.

I shall now bestow the recipe upon you though. Make this! It’s really simple and delicious!

Fresh Corn Salad

8 ears of white corn on the cob
1/2 of a medium sized red onion, diced
mixture of yellow and red cherry tomatoes, cut in halves
bunch of fresh basil, chopped
2 tablespoons apple cider vinegar
1 tablespoon lemon juice
1/4 cup extra virgin olive oil
salt and pepper to taste

Remove kernels from the corn on the cob. Cook corn in boiling water for about 5-6 minutes. Drain.

Mix together: vinegar, lemon juice, olive oil, salt and pepper. Whisk together to create a little dressing.

Toss together the corn, red onion, tomatoes, and basil. Drizzle dressing over the top. Mix well.

Stick in the fridge for a few hours (or overnight) to let the flavors mellow out and chill together.

Author: Mary

Mary is a San Diego native and has been a food blogger for 11+ years. She is an avid reader, a lover of puppies, and loves trying new food. Foods she loves: sweets, peanut butter, pasta, Triscuit crackers with cream cheese, and extra nuts on top of her sundaes. Food she dislikes: pickles, really spicy food, runny eggs, olives, and too much arugula.

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