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Fresh Corn Salad

A refreshing salad bursting with flavors from sweet corn, colorful veggies, and a light vinaigrette.
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Prep Time 10 minutes
Cook Time 7 minutes
Total Time 17 minutes
Servings: 6 servings
Course: Salad, Side Dish
Cuisine: American
Calories: 150
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 4 ears ears of corn, husked
  • 1 cup cherry tomatoes, halved
  • 1 piece bell pepper, diced
  • 1/4 cup red onion, finely chopped
  • 1/4 cup fresh cilantro, chopped
Dressing Ingredients
  • 1/4 cup olive oil
  • 2 tablespoons apple cider vinegar
  • 1 teaspoon Dijon mustard
  • Salt and pepper to taste

Method
 

Preparation
  1. Boil the corn in salted water for about 5-7 minutes until tender.
  2. Remove the corn from the water and let it cool. Then, cut the kernels off the cob.
  3. In a large bowl, combine corn kernels, cherry tomatoes, bell pepper, red onion, and cilantro.
  4. In a small bowl, whisk together olive oil, apple cider vinegar, Dijon mustard, salt, and pepper.
  5. Pour the vinaigrette over the salad and toss gently to combine.
  6. Serve chilled or at room temperature.

Notes

Use fresh corn when in season for the sweetest bites. Chill it well! Letting it sit after mixing allows the flavors to marry.