- Jewish Learning
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.
6 ears corn, husks and silk removed, boiled just until tender
2 cups (4 ounces/125 grams) sugar snap peas, trimmed and julienned
3 cups (18 ounces/560 grams) mixed cherry and grape tomatoes, halved
1 handful roughly chopped fresh cilantro
1 handful roughly chopped fresh mint
1/4 cup (2 fluid ounces/60 milliliters) Kedem Red Wine Vinegar
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.
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