Simple Summer Corn Salad with Tangy Dressing
Ingredients
- 5 ears of white or yellow corn or a mix of both (~4 cups of frozen/canned will work as well)
- 1/2 cup diced red or white onion
- 2 tablespoons fresh minced parsley
- 3 Roma tomatoes seeded and diced
- Salt and pepper to taste
Dressing
- 1/4 cup olive oil
- 1/4 cup red wine vinegar
- 1 garlic clove minced
Preparation
Whisk the dressing together in a small bowl and set aside
Remove the husks and silk from the corn and trim the ends
Heat a large pot of salted water to boiling, then submerge the corn cobs. Cook for 3-4 minutes. Drain. (Note – you can also grill or microwave your corn; do whatever you prefer)
Remove corn kernels from the cob with a sharp knife and transfer kernels to a large mixing bowl. Toss with diced tomato, onion, parsley and the dressing. Taste and add salt and pepper as desired
Serve chilled or at room temperature
Notes
Swap out the vinegar for a different flavor or you can use lime juice
Use cilantro instead of parsley
Fresh corn is preferred but frozen or canned may be used
