Name: Summer Corn Salad
Yield: 6 servings
Ingredients: 4 fresh corn on the cob; 3 tbsp extra virgin olive oil; 2 tbsp apple cider vinegar; 2 tbsp corn juice (retained from boiling corn); 1/2 tsp sea salt; 1/4 tsp black pepper; 1 red bell pepper (finely chopped); 1 red onion (finely chopped); 2 tbsp fresh basil (finely chopped)

Summer Corn Salad

A guaranteed crowd pleaser, this simple yet delicious salad is packed full of nutritious ingredients and will be the perfect addition to your next BBQ.

Servings

6servings

Ingredients

4 fresh corn on the cob
3 tbsp extra virgin olive oil
2 tbsp apple cider vinegar
2 tbsp corn juice retained from boiling corn
1/2 tsp sea salt
1/4 tsp black pepper
1 red bell pepper finely chopped
1 red onion finely chopped
2 tbsp fresh basil finely chopped

Servings: servings

Units:

Course Salad
Cuisine Traditional
Featured Ingredient Corn

Instructions

Add fresh corn to a large pot of water. Over medium-high heat, bring water to a boil. Cook corn on the cob for about 15 minutes, or until they are tender.
When they are cooked, drain all the water but 2 tablespoons, saving for later use. Slice the corn from the cob when cool enough to handle. Add corn to a serving bowl. Discard the cobs.
In a small bowl, mix extra-virgin olive oil, apple cider vinegar, corn juice from cooking the corn, salt, and black pepper.
In the serving bowl with corn combine corn kernels, add bell pepper, onions, and basil. Add vinegar dressing and toss to combine. Refrigerate until ready to serve.
Source: https://skinnyms.com/best-ever-corn-salad-recipe/

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