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Fresh Corn Salad

A colorful and refreshing salad featuring sweet corn, cherry tomatoes, and a tangy vinaigrette, perfect for picnics and gatherings.
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Prep Time 10 minutes
Cook Time 7 minutes
Total Time 17 minutes
Servings: 4 servings
Course: Salad, Side Dish
Cuisine: American
Calories: 150
Ingredients Method Notes

Ingredients
  

Vegetables
  • 4 ears ears of corn, husked
  • 1 cup cherry tomatoes, halved
  • 1 medium bell pepper, diced
  • 1/4 medium red onion, finely chopped
  • 1/4 cup fresh cilantro, chopped
Dressing
  • 1/4 cup olive oil
  • 2 tablespoons apple cider vinegar
  • 1 teaspoon Dijon mustard
  • to taste Salt and pepper

Method
 

Preparation
  1. Boil corn in salted water for about 5-7 minutes until tender.
  2. Remove corn from water and let it cool, then cut the kernels off the cob.
  3. In a large bowl, combine corn kernels, cherry tomatoes, bell pepper, red onion, and cilantro.
Dressing
  1. In a small bowl, whisk together olive oil, apple cider vinegar, Dijon mustard, salt, and pepper.
Assembly
  1. Pour the vinaigrette over the salad and toss gently to combine.
  2. Serve chilled or at room temperature.

Notes

Use fresh corn when it’s in season for the juiciest salad possible. You can store this salad in the fridge for up to three days in an airtight container. It’s best served fresh!