20 June, 2023
Summer Corn Salad
Summer Corn Salad
Notes
The great thing about this recipe is you can kind of “kitchen sink” it. In other words, if you have extra shit in the fridge throw it in! Some other ideas include charing the corn instead of boiling or if you really want to get crazy, sweeten it up with a fire-roasted peach or two!
Ingredients
- 3 ears of corn, shucked
- 1 large ripe tomato, diced
- 1 medium cucumber, diced
- 1/2 red onion, finely diced
- 1/4 cup fresh basil leaves, chopped
- 1/4 cup fresh cilantro (optional)
- jalapenos (optional)
- 2 tablespoons olive oil
- Juice of 1 lime
- Salt and pepper to taste
- 1/4 cup feta cheese, crumbled (optional)
Instructions
- Fill a large pot with water and bring to a boil. Add the shucked corn and boil for 3-5 minutes until the kernels are tender. Drain and let cool.
- Once the corn is cool enough to handle, use a knife to cut off the kernels from the cob.
- In a large bowl, combine the corn kernels, diced tomato, cucumber, red onion, and chopped basil.
- In a small bowl, whisk together the olive oil, lime juice, salt, and pepper. Pour the dressing over the salad and toss until well combined.
- If using, sprinkle the crumbled feta cheese over the top of the salad.
- Serve immediately, or cover and refrigerate for an hour or two to let the flavors meld together.
Category
Justin
Vegetarian
Persons
4