Description
This Fresh Gluten-Free Corn Salad is an exemplary embodiment of the flavors and simplicity of summer.
Ingredients
Scale
- 6 fresh corn cobs
- 1 pint grape tomatoes, halved
- 2 mini cucumbers, diced
- 1/4 cup finely chopped red onion
- 2 tablespoons olive oil
- 2 tablespoons apple cider vinegar
- 1/2 teaspoon dried basil or 2 tablespoons freshly chopped basil
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
Instructions
- Begin by selecting your preferred method for cooking corn: boiling, grilling, or air frying. Cook the corn until it’s tender yet retains a slight crunch, which usually takes around 3-4 minutes if boiling.
- After cooking, allow the corn to cool until it’s comfortable to handle. Then, using a sharp knife, carefully remove the kernels from the cob. Aim for about 3 cups of corn kernels.
- Add your halved grape tomatoes, diced mini cucumbers, and finely chopped red onions to the bowl with the corn.
- In a small bowl, whisk together olive oil, apple cider vinegar, basil, salt, and black pepper to create your dressing. Adjust seasoning to match personal preferences.
- Drizzle your freshly made dressing over the combined vegetables and corn. Gently toss the ingredients until everything is evenly coated.
- Serve immediately if you enjoy the crispness of the vegetables, or chill it in the refrigerator for a cold salad option.
Notes
Store leftovers in an airtight container in the fridge for up to 3 days. Stir before serving to redistribute the dressing.
- Prep Time: 10-15 minutes
- Cook Time: 10-20 minutes
- Category: Salad
Nutrition
- Calories: 350-400 kcal
- Sodium: Dependent on the salt used; adjust to taste.
- Protein: 8-10 g