Fresh Corn, Cherry Tomato, Herb Salad
Fresh Corn, Cherry Tomato, Herb Salad
Ingredients
For the Salad
- 3 ears of corn, fresh
- 1 1/2 cups cherry tomatoes, halved
- 1/4 cup red onion, finely diced
- 1/4 cup fresh basil, chopped
- 2 tablespoons fresh parsley, chopped
- 1 tablespoon fresh chives, minced
For the Dressing
- 3 tablespoons extra virgin olive oil
- 1 tablespoon white wine vinegar
- 1/2 teaspoon Dijon mustard
- 1/4 teaspoon granulated sugar
- 1/2 teaspoon salt, or to taste
- 1/4 teaspoon black pepper, freshly ground, or to taste
Instructions
- 1
Prepare the corn: Bring a large pot of lightly salted water to a boil. Add the ears of corn and cook for 3-5 minutes, or until tender-crisp. Immediately transfer the corn to an ice bath to stop the cooking process. Once cooled, remove the corn and pat dry.
⏱️ 5 min
- 2
Once the corn is cool enough to handle, stand each ear upright in a large bowl and carefully cut the kernels off the cob using a sharp knife. Discard the cobs.
⏱️ 5 min
- 3
In a small bowl, whisk together the extra virgin olive oil, white wine vinegar, Dijon mustard, granulated sugar, salt, and black pepper until well combined and emulsified.
⏱️ 3 min
- 4
In the large bowl with the corn kernels, add the halved cherry tomatoes, finely diced red onion, chopped fresh basil, chopped fresh parsley, and minced fresh chives.
⏱️ 5 min
- 5
Pour the prepared dressing over the salad ingredients. Toss gently to ensure all ingredients are evenly coated. Taste and adjust seasoning (salt and pepper) if necessary.
⏱️ 2 min
- 6
Serve immediately, or chill for a short period before serving for enhanced flavors. This salad is best enjoyed fresh.
⏱️ 5 min
Kitchen Tools
Nutrition Facts (per serving)
Fresh Corn, Cherry Tomato, Herb Salad
For the Salad
- 3 ears of corn, fresh
- 1 1/2 cups cherry tomatoes, halved
- 1/4 cup red onion, finely diced
- 1/4 cup fresh basil, chopped
- 2 tablespoons fresh parsley, chopped
- 1 tablespoon fresh chives, minced
For the Dressing
- 3 tablespoons extra virgin olive oil
- 1 tablespoon white wine vinegar
- 1/2 teaspoon Dijon mustard
- 1/4 teaspoon granulated sugar
- 1/2 teaspoon salt, or to taste
- 1/4 teaspoon black pepper, freshly ground, or to taste
Instructions
- 1
Prepare the corn: Bring a large pot of lightly salted water to a boil. Add the ears of corn and cook for 3-5 minutes, or until tender-crisp. Immediately transfer the corn to an ice bath to stop the cooking process. Once cooled, remove the corn and pat dry.
⏱️ 5 min - 2
Once the corn is cool enough to handle, stand each ear upright in a large bowl and carefully cut the kernels off the cob using a sharp knife. Discard the cobs.
⏱️ 5 min - 3
In a small bowl, whisk together the extra virgin olive oil, white wine vinegar, Dijon mustard, granulated sugar, salt, and black pepper until well combined and emulsified.
⏱️ 3 min - 4
In the large bowl with the corn kernels, add the halved cherry tomatoes, finely diced red onion, chopped fresh basil, chopped fresh parsley, and minced fresh chives.
⏱️ 5 min - 5
Pour the prepared dressing over the salad ingredients. Toss gently to ensure all ingredients are evenly coated. Taste and adjust seasoning (salt and pepper) if necessary.
⏱️ 2 min - 6
Serve immediately, or chill for a short period before serving for enhanced flavors. This salad is best enjoyed fresh.
⏱️ 5 min