Ingredients
Corn and Vegetables
- 4 ears corn on the cob
- ½ small red onion (60g), diced
- 10–12 cherry tomatoes, quartered (optional garnish)
Dressing
- 2 tbsp olive oil (30ml)
- 2 tbsp apple cider vinegar (30ml)
- ½ tsp salt (adjust to taste)
- ¼ tsp black pepper
Herbs
- ¼ cup fresh basil, julienned
Instructions
- Cook the Corn: Bring a large pot of water to a boil. Add the corn on the cob and cook for 3 to 5 minutes until crisp-tender. Immediately transfer the corn to a bowl of ice water to stop the cooking process and cool completely.
- Remove Corn Kernels: Once cooled, use a sharp knife to carefully cut the kernels off the cobs. Transfer the kernels into a large mixing bowl.
- Prepare the Dressing and Combine: Add the diced red onion, olive oil, apple cider vinegar, salt, and black pepper to the bowl with the corn. Stir thoroughly to combine all the ingredients evenly.
- Chill to Develop Flavors: Cover the bowl and refrigerate the salad for at least 1 hour. This resting time lets the flavors meld together beautifully.
- Add Fresh Basil and Garnish: Just before serving, fold in the fresh julienned basil. Optionally, garnish with quartered cherry tomatoes for a burst of color and flavor. Serve chilled or at room temperature.
Notes
- Use fresh corn on the cob for the best sweetness and texture.
- Adjust salt and pepper according to your taste preferences.
- The salad can be prepared a day in advance and kept refrigerated.
- Cherry tomatoes are optional but add a nice color and juiciness to the salad.
- Prep Time: 10 minutes
- Cook Time: 5 minutes
- Category: Salad
- Method: Boiling
- Cuisine: American
- Diet: Vegetarian