If you’re anything like me, you over-cooked yesterday and have tons of sweet corn left over today! If you went to a party then maybe you’ll need to stop and grab a few ears. Either way, it’s corn season and this is the perfect, healthy, refreshing salad to get you through the summer.
I had a great day by the pool yesterday with family and friends, then a visit to the PA LIVE studio to share some of my favorite summer party recipes. What a wonderful day! In case you missed the show, CLICK HERE FOR FULL COOKING SEGMENT!
Ritter’s Corn Salad
5 ears of Ritter’s sweet corn, cooked and kernels cut off cob
1/2 cup diced red onion (1 small onion)
1 pint (about 2 cups) of grape or cherry tomatoes – halved
3 tbsp cider vinegar
3 tbsp olive oil
2 cups fresh Sweet Basil
salt & pepper to taste
In a bowl, combine corn, tomatoes, sweet basil and red onion. Toss with cider vinegar and oil. Add salt and pepper to taste. Serve chilled.