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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.
Prep Time 20 minutes
1 hour
Course Side Dish
Cuisine American
Servings 6

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

Instructions
 

  • 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.
  • Mix together white wine vinegar, kosher salt and fresh ground pepper. Slowly pour in olive oil while whisking.
  • Pour dressing over corn salad and toss to coat. Let marinate one hour.
Keyword Salad, Seasonal, Vegetarian
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