Author Notes
Bright, crunchy and healthy, this raw corn salad is a refreshing summer meal.
—tw
Ingredients
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4
ears corn
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1 1/2 cups
shelled edamame, defrosted if using frozen
-
1 cup
quartered cherry tomatoes
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3 tablespoons
chives, minced
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1 1/2 tablespoons
apple cider vinegar
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1 tablespoon
olive oil
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1/2 teaspoon
salt
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1/4 teaspoon
fresh white pepper
Directions
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Over a large bowl, cut the kernels from the cobs. Once the kernels are removed, with the back of the knife scrape the cob to release the “corn milk” into the bowl.
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Add the remaining ingredients and toss to combine.
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Cover and refrigerate for two hours or overnight to allow flavors to develop.
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