Simple Recipes for Every Day
Corn Salad
- Serves: 6
- Prep Time: 20 min
- Cook Time: 10 min
Ingredients
- 6 ears of corn, shucked
- 1 pint cherry tomatoes, halved
- ¼ cup diced cucumber
- ⅓ cup finely chopped red onion
- 4 green onions, roughly chopped
- ⅓ cup roughly chopped basil
- 1 tablespoon fresh lime juice (from 1 lime)
- 2 tablespoons extra-virgin olive oil
- 1 tablespoon honey, warmed
- ½ teaspoon sea salt
- ¼ teaspoon freshly cracked black pepper
Ingredients
- 6 ears of corn, shucked
- 1 pint cherry tomatoes, halved
- ¼ cup diced cucumber
- ⅓ cup finely chopped red onion
- 4 green onions, roughly chopped
- ⅓ cup roughly chopped basil
- 1 tablespoon fresh lime juice (from 1 lime)
- 2 tablespoons extra-virgin olive oil
- 1 tablespoon honey, warmed
- ½ teaspoon sea salt
- ¼ teaspoon freshly cracked black pepper
Method
Grill Method:
Preheat the grill on high. Place the corn on the grill and cook without moving until beginning to char, 4 minutes. Continue cooking, rotating every few minutes, until the corn is charred on all sides, about 8 minutes total. Transfer the corn to a cutting board and let cool slightly. Using a sharp knife, cut the kernels off the cobs.
Transfer the corn kernels to a medium bowl. Add the tomatoes, cucumber, red onion, green onion, basil, lime juice, olive oil, honey, salt, and pepper and toss to combine.
Boiled Method:
Bring a large pot of water to a boil over high heat. Add the corn and boil until the kernels are tender, about 8 minutes. Drain the corn and transfer it to a cutting board and let cool slightly. Using a sharp knife, cut the kernels off the cobs.
Transfer the corn kernels to a medium bowl. Add the tomatoes, cucumber, red onion, green onion, basil, lime juice, olive oil, honey, salt, and pepper and toss to combine.