For this recipe, I boil ears of corn and then I cut the kernels off the cobs. It’s also a great summer salad to make with leftover ears of corn. I used to keep the corncobs in the fridge for my babies to teethe on—they loved it! The ingredients for the dressing go directly into the salad, making for a fast cleanup. Serve this salad as a side dish with grilled fish or meats. People always go crazy for it because the mix of ingredients is unusual.
Fresh Corn, Sugar Snap Pea, and Tomato Salad
- Cooking and Prep: 10 m
- Serves: 6
Prepare the Salad
Use a large, sharp knife to cut the kernels off the cobs.
In a bowl, combine the corn, snap peas, tomatoes, cilantro, mint, vinegar, oil, sugar, and basil.
Season with salt and pepper and toss to mix well.
This salad can be made up to 5 hours in advance. Cover and store in the fridge.