When I long for summer flavors, this simple corn salad hits the spot every time. Feel free to adjust all the proportions to your liking.
Servings2
AuthorLemons and Anchovies
Ingredients
2cupscooked cornkernels removed from the cob (or 1 15 oz can fresh corn)
1handful of cherry tomatoessliced in half
1small handful of fresh basil chiffonade
A few pieces fresh mint chiffonadeoptional
For the vinaigrette:
1-2clovesfresh garlic minced
1-2tablespoonsbalsamic vinegar
3-4tablespoonsolive oil
salt and pepper to taste
Instructions
Prepare the vinaigrette by whisking all the ingredients together until emulsified. Add salt and pepper, to taste. Set aside.
In a medium bowl, add the corn kernels, tomatoes, basil and mint. Add just one or two tablespoons of the salad dressing at a time and toss gently.
This salad is great chilled. If you do this, chill the corn and tomatoes and only add the basil and mint when you're ready to toss everything together.