Fresh Corn Salad
- 1 1/2 cups of fresh cooked corn kernels (about 2 cobs of corn)
- 6 cherry tomatoes, halved
- 1/3 of an English Cucumber, washed, unpeeled and diced
- 1/3 of a medium red onion, peeled and diced
- 1 1/2 TBS olive oil
- 1 1/2 TBS cider vinegar
- 1 tsp liquid honey
- fine sea salt and freshly ground black pepper to taste
- 1/2 TBS chopped fresh flat leaf parsley
- 1/2 tsp dried dill weed
- additional parsley to garnish (optional)
![Fresh Corn Salad Fresh Corn Salad](https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgncK5r1S4rATIUMNqo8KX-GiUSRbwh_AAl3eBbNl42FQMAPu77dINAPDQMRxCXJRZtqTyDAPNdS7kT_e-H8GKhlNPUXkhzVijMd2CLyAKeZYm4Z7XrADVWDqQ4kzmWljRE7e92A4ToQBJkwL0eWCYbsxOvNhXSFlM8Y1HKtOhhADfscz89KZs5_j7XsEc/w640-h432/cover.jpg)
Fresh Corn Salad
- 1 1/2 cups of fresh cooked corn kernels (about 2 cobs of corn)
- 6 cherry tomatoes, halved
- 1/3 of an English Cucumber, washed, unpeeled and diced
- 1/3 of a medium red onion, peeled and diced
- 1 1/2 TBS olive oil
- 1 1/2 TBS cider vinegar
- 1 tsp liquid honey
- fine sea salt and freshly ground black pepper to taste
- 1/2 TBS chopped fresh flat leaf parsley
- 1/2 tsp dried dill weed
- additional parsley to garnish (optional)
- You can steam, boil, or grill the corn. I cooked mine in the microwave. I soaked the corn in water and then wrapped it in wet paper towels. Microwaved on high for 3 to 3 1/2 minutes per cob.
- Peel and then, as soon as you can comfortably handle them, cut the kernels of the cob using a very sharp knife. (I do this into the bowl.)
- Prepare your tomatoes and cucumber. Add them to the corn in the bowl.
- Whisk the remaining ingredients together in a small bowl until well combined. Taste and adjust seasoning as required.
- Toss the dressing with the corn, tomatoes and cucumber to combine well and coat everything.
- Serve with an additional sprinkle of parsley if desired.
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