Corn Salad
Recipe type: Summer Veggie
Prep time: 
Total time: 
Serves: 10 servings
  • 6 Ears of Corn
  • 4 Tomatoes
  • ¼ cup fresh basil
  • 1 large cucumber
  • 1 Large onion
  • ¼ cup canola oil
  • 2 tablespoons balsamic vinegar
  • spices
  • salt and pepper
  1. Husk and rinse corn. Cut corn off of the cob. Slice onions into small pieces. Sauté corn and onions in a little canola oil until the corn just starts to brown and the onions turn translucent. Roughly chop the tomatoes and cucumbers. Cut the basil into chiffonade’s. Mix the oil and balsamic vinegar in a large bowl. Add tomatoes, cucumbers and basil. When the corn and onion mixture is finished, set it aside a few minutes to cool. Add your favorite spices. I added a teaspoon of cumin, garlic salt, salt and pepper, and a big handful of dried shallots. Add what you like! Finally add the corn mixture. Serve warm, or chill overnight to let the flavors meld. Add cooked chicken to make it a meal.
Recipe by Nutrition Know How at