Ingredients
- 3 cups corn kernels about 4 cobs of corn
- 1 cup cherry tomatoes quartered
- 1 cup cucumbers diced
- 1/4 cup red onion diced
- 3 tablespoons olive oil
- 3 tablespoons apple cider vinegar or rice vinegar
- Salt to taste
- Pepper to taste
- 1 tablespoon fresh parsley chopped
- Fresh basil or dill chopped (optional)
Instructions
- Bring a large pot of salted water to a boil. Add the corn and cook for 3 to 4 minutes until the kernels are bright yellow. You can also grill the corn for a smoky flavor.
- Drain the corn and let it cool completely. Then, cut the kernels off the cob with a sharp knife.
- In a large bowl, mix together the corn kernels, cherry tomatoes, cucumbers, and red onion.
- Pour the olive oil and vinegar over the salad ingredients, and gently toss to coat evenly.
- Season the salad with a sprinkle of salt and pepper, to taste. Mix well.
- Just before serving, add the fresh parsley and optional basil or dill, and give it a final toss.
