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Summer Corn and Tomato Salad

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PREP TIME
20 min
COOKING TIME
10 min
TOTAL TIME
50 min
SERVINGS
8 servings
Salad U.S.
Summer Corn and Tomato Salad
Ingredients
  • 6 ears corn, husked and cleaned
  • 1 red bell pepper, seeded and diced
  • 1/2 red onion, diced
  • 1 medium tomato, diced
  • 1/3 cup extra virgin olive oil
  • 1/3 cup balsamic vinegar
  • 1 tablespoon minced garlic
  • ground black pepper to taste
Instructions
1
Fill a large container with water that is sufficient to submerge the corn completely. Heat it until it reaches a rolling boil, then continue cooking for approximately 5 minutes or until the kernels are tender yet retain some crispiness. Remove from heat and let it sit for about 5 minutes before draining the water.
2
Using a sharp blade, carefully remove the corn kernels from their cobs and transfer them to a spacious bowl. Combine the harvested corn with diced bell pepper, chopped onion, sliced tomato, and drizzle olive oil over the mixture. Add a splash of balsamic vinegar and sprinkle minced garlic on top. Mix everything together, then season with a pinch of salt. Refrigerate the salad for about 15 minutes before serving it chilled