Ingredients

• 4 ears of cooked corn (about 2 ½ cups)
• ¼ cup red onion, finely chopped
• 1-2 cups cherry tomatoes, halved
• ¼ cup fresh basil leaves, julienned
• 2 tablespoons apple cider vinegar
• 2 tablespoons olive oil
• ¼ teaspoon salt (adjust to taste)
• ⅛ teaspoon black pepper (adjust to taste)

Instructions

1. Cut the corn kernels off the cob and transfer them to a large mixing bowl.
2. Add the cherry tomatoes, red onion, and fresh basil.
3. Drizzle with vinegar and olive oil, then season with salt and pepper. Stir everything together until well combined.
4. Cover and refrigerate for at least 10 minutes before serving to allow the flavors to meld.

• Grilled Corn: For the best flavor, grill the corn over medium heat for 10-15 minutes, turning occasionally until slightly charred.
• Microwave Method: Wrap each ear of corn in a damp paper towel and microwave for 5-7 minutes. Let cool before cutting the kernels off.

• Add crumbled feta, goat cheese, or mozzarella for a creamy twist.
• Mix in diced avocado for extra creaminess and texture.
• Include other summer vegetables like cucumber or bell peppers.
• Swap the vinegar for balsamic for a slightly sweeter flavor.
• Stir in a touch of honey to enhance the sweetness of the salad.

Nutrition