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–+ servings
Fresh Corn Off the Cob Salad

Corn Off the Cob Salad

A fresh, summery salad full of flavor and texture.
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Prep Time 20 minutes
1 hour
Servings: 6
Course: Side Dish
Cuisine: American
Ingredients Method

Ingredients
  

  • 6 ears corn on the cob corn sliced off
  • 2 cups grape or cherry tomatoes
  • 1 bunch scallions sliced
  • 1 cup fresh basil leaves thinly sliced
  • 3 tablespoons white wine vinegar
  • 2 teaspoons kosher salt
  • 1/2 - 1 teaspoons freshly ground black pepper
  • 1/4 cup extra virgin olive oil

Method
 

  1. Shuck corn and wash. Slice corn kernels off the cob by holding cob upright over a large bowl and slicing down using a sharp knife. Rinse and slice remaining ingredients. The easiest way to slice basil is to stack the leaves, roll them up and slice.
  2. Mix together white wine vinegar, kosher salt and fresh ground pepper. Slowly pour in olive oil while whisking.
  3. Pour dressing over corn salad and toss to coat. Let marinate one hour.
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