{ Sweet Corn Salad }

LThis is a recipe we added to last year’s Fourth of July spread and we’ve been making ever since. It is based on this recipe, but I prefer fresh sweet corn! Summer corn is just starting to appear everywhere. Take advantage and toss this simple salad together for your next cook out!

{ ingredients }

  • 6 ears of corn, shucked
  • 1 small red onion, diced
  • 3 Tbs. apple cider vinegar
  • 3 Tbs. olive oil (I used Tuscan herb – like I do for EVERYTHING)
  • Plenty of fresh ground salt & pepper
  • Handful of fresh basil leaves, julienned
  • Large jalapeño, diced with seeds removed (optional for some extra heat)

{ directions }

  1. Toss the corn, red onions, vinegar, olive oil, salt & pepper and jalapeño (if you are using) in a large bowl.
  2. Just before serving, toss in the fresh basil. Taste for seasonings and serve cold or at room temperature.

Makes about 6-8 servings. Double or triple this for your next summer party!

{ Keep Cooking in Love & Light }

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One thought on “{ Sweet Corn Salad }

  1. Cut corn kernels from cob with knife?

    On Thu, Jul 6, 2017 at 4:02 PM LOVE & LIGHT KITCHEN wrote:

    > > > > > > > > > > > > > > > > > > loveandlightkitchen posted: “This is a recipe we added to last year’s > Fourth of July spread and we’ve been making ever since. It is based on this > recipe, but I prefer fresh sweet corn! Summer corn is just starting to > appear everywhere. Take advantage and toss this simple salad togeth” > > > > > > > > > >

    Like

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