Corn Salad

Corn Salad

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  • Prep Time

    minutes

  • Total Time

    minutes

  • Servings

    servings


Ingredients

  • ½

    cup cider vinegar

  • ¼ - ⅓

    cup sugar

  • 1

    teaspoon kosher salt

  • ½

    teaspoon coarsely ground black pepper

  • 4

    ears fresh corn

  • ½

    cup finely diced red onion (cut to same size as the clusters of corn kernels), soaked in ice water for 20 minutes and patted dry

  • ½

    cup cucumber, seeded, not peeled if unwaxed, then diced to same size of onions

  • ½

    cup red or orange sweet pepper, diced to same size as onions

  • ½

    cup cherry or pear tomatoes, halved or quartered

  • 3

    tablespoons parsley, finely torn

  • 1

    tablespoon basil leaves or buds, pulled apart

  • 1

    tablespoon fresh jalapeno, seeds and veins removed, very finely diced*

  • ½

    teaspoon sea salt or kosher salt

  • 1 - 2

    cups small arugula leaves

Directions

1. For dressing, in a glass bowl whisk together vinegar, sugar, the 1 teaspoon kosher salt, and black pepper until sugar is dissolved. Let dressing stand while preparing salad. 2. For salad, cut corn kernels from cobs. In a large bowl toss corn and remaining ingredients except sea salt and arugula leaves. 3. To serve, transfer salad to large serving bowl. Season with the 1/2 tsp. sea salt. Add the dressing; gently thread in arugula leaves. Serve immediately. (Cucumbers and tomatoes will begin to break down.) Makes 8 servings


Nutrition

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