2

Summer Corn Salad

Total Time
10 min
Prep
10 min
Cook
0 min
Serves
4
Difficulty
Easy
Serve this refreshing and colorful salad with toasted pita wedges, in a tortilla with lettuce and hummus, or as an accompaniment to grilled shrimp.
Ingredients

corn

4 medium, fresh, husks and silks removed, or 1 (10-ounce package) frozen whole-corn, thawed

fresh tomato(es)

1 large, seeded and diced

cucumber(s)

½ medium, peeled, seeded, and diced

green pepper(s)

1 medium, peeled, seeded, and diced

uncooked scallion(s)

4 medium, thinly sliced

fresh radish(es)

4 medium, thinly sliced

cilantro

3 Tbsp, fresh, chopped

seasoned rice wine vinegar

3 Tbsp

table salt

½ tsp

black pepper

¼ tsp, freshly ground

Instructions

  1. Cut the kernels from the corn cobs and place in a large bowl. Add the tomato, cucumber, bell pepper, scallions, radishes, cilantro, vinegar, salt, and pepper; gently toss to coat. Cover and refrigerate at least 1 hour before serving. Yields generous 1 cup per serving.
Notes
To remove the kernels from fresh corn, cut the husked ear crosswise in half so that the ear has a flat surface to stand on while you work. Then, using a sharp knife, cut down along the outside. One ear of corn will yield about 1/2 cup kernels.

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