Garden Corn Salad
A refreshing Garden Corn Salad featuring a vibrant mix of seasonal vegetables and tangy dressing, perfect for summer gatherings and light meals.
Prep time: 15 minutesCook time: 5 minutesServes: 4
Ingredients
3 ears fresh corn, husked
1 cup cherry tomatoes, halved
1/2 cup cucumber, diced
1/4 cup red onion, finely chopped
1/4 cup fresh basil leaves, chopped
2 tablespoons olive oil
1 tablespoon apple cider vinegar
Salt to taste
Black pepper to taste
Instructions
1. Boil a large pot of water and cook the corn for 5 minutes until tender.
2. Remove corn from water and let cool. Once cooled, cut kernels off the cob.
3. In a large bowl, combine corn, cherry tomatoes, cucumber, red onion, and basil.
4. In a small bowl, whisk together olive oil, apple cider vinegar, salt, and pepper.
5. Pour the dressing over the salad and toss well to combine.
6. Serve immediately or chill for 30 minutes before serving for enhanced flavors.
Storage
Store in an airtight container in the refrigerator for up to 2 days.
Reheating
Enjoy cold straight from the fridge; do not reheat.
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This recipe is for informational purposes only. Always follow proper food safety practices, cook foods to safe internal temperatures, and store leftovers appropriately. Results may vary.
