Fresh corn really makes this salad extra flavorful. It’s amazing what a difference it makes! You can also substitute 3 cups of frozen corn if you don’t have the time to shuck fresh corn and cut the kernels from the cobs.
Nutritional Information
121 calories; 4g protein; 21g carbohydrates; 4g fat; 0mg cholesterol; 19mg sodium; 4g fiber
Makes 4 to 6 servings
Ingredients
- 6 ears of fresh corn
- 20 yellow or red cherry tomatoes, quartered
- 2 tablespoons fresh basil, finely chopped
- 1 tablespoon flat-leaf parsley
- 1 tablespoon extra-virgin olive oil
- 1 teaspoon red wine vinegar
- salt and fresh ground pepper
Instructions
- Boil the corn until cooked to desired tenderness and cut kernels from ears.
- In a bowl, combine the corn, tomatoes, basil and parsley.
- Add the olive oil and vinegar.
- Season with salt and pepper as desired and serve at room temperature.
From The Complete Outdoor Living Cookbook published by Williams-Sonoma
