Summer Corn Salad

Name: Summer Corn Salad
Prep time: 15 min
Cook time: 10 min
Total time: 25 min
Yield: 6 servings
Cuisine: American
Ingredients: 4 ears of corn, grilled and kernels cut off; 1 cucumber, diced; 1 medium onion, diced; 2 medium tomatoes, diced; ¼ cup fresh basil, chopped; ¼ cup fresh cilantro, chopped; 2 tablespoons fresh lime juice; 2 tablespoons olive oil; Freshly ground black pepper, to taste

A bright summer salad of charred grilled corn, crisp cucumber, tomato, and fresh herbs.

Total time

25 min

Serves

6

Difficulty

Medium

play_circle Watch episode 164

As seen on Episode 164

The pantry

kitchen

Essentials · serves 6

4 ears of corn, grilled and kernels cut off 1 cucumber, diced 1 medium onion, diced 2 medium tomatoes, diced ¼ cup fresh basil, chopped ¼ cup fresh cilantro, chopped 2 tablespoons fresh lime juice 2 tablespoons olive oil Freshly ground black pepper, to taste

·

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The preparation

7 steps, about 25 minutes start to finish.

01
Grill corn ears until charred and cooked through.
02
Cut kernels off the cob and let cool.
03
Dice cucumber and red onion, halve cherry tomatoes.
04
Combine corn, cucumber, red onion, and tomatoes in a bowl.
05
Add chopped basil and cilantro.
06
Dress with lime juice and olive oil.
07
Season with salt and pepper, toss, and serve.

lightbulb The chef's notes

“Let the grilled corn cool before it meets the other vegetables, warm kernels wilt the cucumber and herbs. That char off the grill is worth the effort, it's the backbone of the salad.”

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