Create a light summer salad with fresh corn.
Whether you find yourself with a bumper crop of fresh corn on the cob or you just want to find a new way to enjoy this summertime favorite, you can use fresh corn to create a colorful and healthy side dish. While you can use raw corn for your salad, cooking the corn first will add to the flavor of the dish. Keep in mind that you can leave out any vegetables you don't like or add your favorites to customize the corn salad to your own personal tastes.
Instructions
1. Cut the kernels off of approximately 6 ears of corn using a sharp knife. Hold each ear at a 45 degree angle and push the knife away from you along the top to remove the kernels.
2. Add 1 tbsp. olive oil to a large frying pan and heat over low heat for approximately one minute.
3. Add the corn kernels to the hot frying pan and cook for three to four minutes or until very lightly browned, stirring constantly to prevent burning.
4. Transfer the cooked corn kernels to a large serving bowl.
5. Cut a green pepper in half and remove the seeds. Cut the pepper into bite-sized pieces and add it to the serving bowl.
6. Cut approximately two cups cherry tomatoes in half and add to the serving bowl.
7. Add 1 tbsp. chopped fresh cilantro and 2 tsp. olive oil to the serving bowl.
8. Toss the salad gently to mix all of the vegetables and evenly distribute the olive oil and cilantro.
Tags: serving bowl, fresh corn, corn kernels
