For this recipe, I boil ears of corn and then I cut the kernels off the cobs. It’s also a great summer salad to make with leftover ears of corn. I used to keep the corncobs in the fridge for my babies to teethe on—they loved it! The ingredients for the dressing go directly into the salad, making for a fast cleanup. Serve this salad as a side dish with grilled fish or meats. People always go crazy for it because the mix of ingredients is unusual.
- Prep Time
- 6 ears corn, husks and silk removed, boiled just until tender
- 2 cups sugar snap peas, trimmed and julienned
- 3 cups mixed cherry and grape tomatoes, halved
- 1 handful of roughly chopped fresh cilantro
- 1 handful of roughly chopped fresh mint
- ¼ cup red wine vinegar
- 3 tablespoons extra-virgin olive oil
- 2 tablespoons sugar
- 1 tablespoon dried basil
- Kosher salt
- Freshly ground pepper
1. Use a sharp knife to cut the kernels off the cobs. In a large bowl, combine the corn, snap peas, tomatoes, cilantro, mint, vinegar, oil, sugar, and basil.
2. Season with salt and pepper and toss to mix well.
Note: This salad can be made up to 5 hours in advance. Cover and store in the fridge.
Recipe reprinted from The New Kosher by Kim Kushner.
Recipe published in JOY of KOSHER with Jamie Geller Summer 2015. SUBSCRIBE NOW!
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