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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.
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Fresh Corn, Sugar Snap Pea, and Tomato Salad
Recipe By Kim Kushner
- Cooking and Prep: 10 m
- Serves: 6
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No Allergens
Ingredients (11)
Main ingredients
Start Cooking
Prepare the Salad
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Use a large, sharp knife to cut the kernels off the cobs.
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In a bowl, combine the corn, snap peas, tomatoes, cilantro, mint, vinegar, oil, sugar, and basil.
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Season with salt and pepper and toss to mix well.
Note:
This salad can be made up to 5 hours in advance. Cover and store in the fridge.
Acknowledgement
Reprinted from The New Kosher by Kim Kushner (Weldon Owen).
Kim's newest kosher cookbook is I Heart Kosher. Check her Instagram for more!
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