Sweet summer corn, crisp cucumbers, and ripe, juicy garden tomatoes are all mixed together in a light and easy vinaigrette!
Ingredients :
3 cups corn kernels about 4 cobs of corn
1 cup cherry tomatoes quartered
1 cup sliced cucumber
¼ cup finely diced red onion
3 tablespoons olive oil
3 tablespoons apple cider vinegar or rice vinegar
½ teaspoon kosher salt more to taste
¼ teaspoon black pepper
1 tablespoon chopped fresh parsley cilantro, basil, or dill
Directions :
Bring a large pot of salted water to a boil. Add the corn and cook for 3 to 4 minutes or until the kernels turn bright yellow (alternately, the corn can be grilled).
Drain the corn and cool completely. Use a sharp knife to remove the kernels from the corn cob.
In a large bowl, combine the corn kernels, cherry tomatoes, diced cucumbers, and red onion.
Drizzle the olive oil and apple cider vinegar over the salad.
Season generously with salt & pepper to taste and toss well to combine.
Just before serving, sprinkle with fresh herbs toss to combine.
