Fresh Corn Salad



Yield 4-6 servings



  1. Cook—blanch–corn in a large pot of boiling water until warmed through, 2 to 3 minutes; drain and then plunge into ice water or cool under cold running water.
  2. Hold each cob vertically over a wide, shallow bowl. Using a sharp knife, slice straight down, cutting under the kernels letting them fall into the bowl.
  3. Combine corn, chopped tomatoes, onion, bell pepper, and cilantro in a large bowl.
  4. Make vinaigrette by combining the remaining ingredients and whisk until blended. Pour the vinaigrette over the combined corn and vegetables and toss gently.

Courses Salad

Recipe by Harvest to Table at