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.
Fresh Corn, Sugar Snap Pea, and Tomato Salad
Servings
6 Servings
Ingredients
- 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
Instructions
- 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.
- 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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