Such a straightforward, basic salad but, I genuinely couldn't quit eating this summer corn salad. A little taste here. I was fortunate any made it to serve visitors later that night – it's such a jewel of a side dish!
I never figured I could have a sweet corn enslavement yet in the wake of examining it wearing a light vinaigrette and hurled with crisp basil and cherry tomatoes, I'm almost certain I have to purchase stock in a cornfield some place.
This summer corn salad is certainly my new most loved salad. This salad is truly versatile – you can build the corn, include a couple of cloves of finely minced garlic, level leaf parsley, and additionally julienned child spinach (instead of the basil).
The corn could likewise be flame broiled to transform this straightforward salad into a barbecued rendition. I haven't utilized solidified corn, however you could explore (try to defrost and pat dry!), yet in the event that you get an opportunity, don't leave it behind to make this summer corn salad with crisp corn!
Also try our recipe Edamame & Mango Salad
This summer corn salad is extremely adaptable and completely addictive. Add it to your summer side dish menu. You will not be disappointed! Such a simple, simple salad and yet.
INGREDIENTS
- 6 ears of corn, shucked
- 1/2 cup finely diced red onion
- 1 cup cherry tomatoes, sliced in half
- 3 tablespoons cider or red wine vinegar
- 3 tablespoons extra-virgin olive oil
- 1/2 teaspoon kosher salt
- 1/2 teaspoon freshly ground black pepper
- 1/2 cup julienned/chiffonaded fresh basil leaves
INSTRUCTIONS
- Bring a large pot of water to a boil. When boiling, add one tablespoon sugar and one tablespoon vinegar. Add the cobs of corn to the pot of water and bring to a rolling boil. Cover the pot, remove from the heat and let the corn sit for 10 minutes. Remove the corn from the pot. When the corn is cool, cut the kernels off the cob, cutting close to the cob.
- Toss the kernels in a medium bowl with the red onions, tomatoes, vinegar, olive oil, salt, and pepper. Just before serving, toss in the fresh basil. Add additional salt and pepper to taste, if desired. Serve cold or at room temperature.
Read more our recipe Maple Brown Sugar and Cinnamon Overnight Oats
For more detail : https://bit.ly/2ABvZCn
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