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.