Description
This Fresh Corn Salad is a vibrant and refreshing dish perfect for summer gatherings or a light meal. It features tender cooked corn kernels combined with juicy cherry tomatoes, crisp cucumbers, and zesty red onions, all tossed in a tangy apple cider vinegar and olive oil dressing. Garnished with fresh herbs, this salad is quick to make and bursting with flavor.
Ingredients
Scale
Vegetables
- 3 cups corn kernels (about 4 cobs of corn)
- 1 cup cherry tomatoes, quartered
- 1 cup sliced cucumber
- ¼ cup finely diced red onion
Dressing
- 3 tablespoons olive oil
- 3 tablespoons apple cider vinegar (or rice vinegar)
- ½ teaspoon kosher salt (more to taste)
- ¼ teaspoon black pepper
Garnish
- 1 tablespoon chopped fresh parsley (or substitute with cilantro, basil, or dill)
Instructions
- Cook the corn: Bring a large pot of salted water to a boil. Add the corn cobs and cook for 3 to 4 minutes, or until the kernels turn bright yellow. Alternatively, you can grill the corn for a smoky flavor.
- Cool and remove kernels: Drain the corn and allow it to cool completely. Using a sharp knife, carefully cut the kernels off the cob into a large bowl.
- Combine vegetables: Add the quartered cherry tomatoes, sliced cucumber, and finely diced red onion to the bowl with the corn kernels.
- Prepare the dressing: Drizzle the olive oil and apple cider vinegar over the vegetable mixture.
- Season the salad: Sprinkle the kosher salt and black pepper over the salad ingredients, then toss well to evenly combine all components.
- Add fresh herbs and serve: Just before serving, sprinkle the chopped fresh parsley (or your preferred herb) on top and toss gently once more to incorporate.
Notes
- For extra flavor, grill the corn instead of boiling to add a smoky taste.
- You can substitute apple cider vinegar with rice vinegar or white wine vinegar if preferred.
- Herbs like cilantro, basil, or dill can be used interchangeably depending on your taste preference.
- This salad is best served fresh but can be refrigerated for up to 1 day.
- To make it vegan and gluten-free, this recipe already fits perfectly.
