Author Notes
Delicious refreshing corn salad with Thai elements to give it a bright interesting flavor. Super easy to make and always a hit. —Jessica Kleinbaum
Ingredients
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6-8
Ears of fresh sweet corn, shucked
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1
Red bell pepper, diced small
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10 ounces
Cherry tomatoes
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1/2
Red onion, finely diced
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2 tablespoons
Fresh lime juice
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4 teaspoons
Freshly ground black pepper
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1 teaspoon
Course kosher salt
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4 teaspoons
Garlic powder
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4 tablespoons
Extra virgin olive oil
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1/2 cup
Rice Wine Vinegar
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1/4 cup
Thai basil, finely chopped
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1 teaspoon
Sriracha or hot sauce (optional)
Directions
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Boil corn in lightly salted water for 8 minutes. Remove from water and let cool. When cool enough to handle cut kernels from cobs.
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Whisk together lime juice, olive oil, rice wine vinegar, pepper, salt and garlic powder.
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Toss together corn, red pepper, cherry tomatoes, red onion and Thai basil.
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Mix in dressing. Add Sriracha or hot sauce to taste. Cover with plastic wrap and refrigerate before serving at least 2 hours or overnight.
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