Wednesday, July 27, 2011

Corn on the Cob Becomes Your Favorite Summer Salad

Everywhere I turn I see fresh corn. At the farmers market, the supermarket, and deli- there's just no avoiding it. So, what ends up happening is I end up with a dozen in my fridge and no one eating them! Below is a great recipe for a summer salad packed with punch, perfect for a barbecue or potluck. Also, if you're ever looking for something to do with your leftover cooked corn on the cob, this is it.

Fresh Corn, Sugar Snap & Tomato Salad
Makes 1 large bowl

6 corn on the cob, cooked
2 cups sugar snap peas, trimmed and sliced lengthwise
3 cups mixed baby tomatoes, halved
handful of roughly chopped cilantro
handful of roughly chopped mint
1/4 cup red wine vinegar
3 tablespoons olive oil
2 tablespoons sugar
1 tablespoon dried basil
lots of salt and freshly ground black pepper

Use a sharp knife to cut the corn off of the cob. Place all the remaining ingredients in a large bowl and toss well. A great side to serve with grilled fish or meats. Can be made several hours in advance. People always go crazy for this one because it is so unique.


  1. Looks so fresh and clean. I love your recipes!

  2. Kim- do you just boil the corn in water? grill it? saute in pan? looks fantastic and easy! can't wait to make it! xoxo