Ingredients
Scale
- 2 cups fresh corn kernels (about 3 ears of corn)
- 1 cup cherry tomatoes, halved
- 1 cup diced English cucumber
- 1/2 cup finely chopped red onion
- 1/4 cup fresh basil leaves, torn
- 2 tbsp freshly squeezed lemon juice
- 2 tbsp extra virgin olive oil
- Salt and pepper to taste
Instructions
- Shuck the corn and cut the kernels off the cob.
- In a large bowl, combine the corn, cherry tomatoes, cucumber, red onion, and basil.
- In a separate small bowl, whisk together lemon juice and olive oil until well combined.
- Pour the dressing over the salad mixture and toss gently to coat.
- Season with salt and pepper to taste.
- Let the salad sit for about 10 minutes before serving to allow flavors to meld.
Notes
- For added crunch, consider incorporating bell peppers or additional herbs like cilantro.
- This salad pairs beautifully with grilled chicken or chickpeas for extra protein.
- Prep Time: 15 minutes
- Cook Time: 0 minutes
- Category: Salad
- Method: Mixing
- Cuisine: American
Nutrition
- Serving Size: 1 cup (150g)
- Calories: 120
- Sugar: 4g
- Sodium: 30mg
- Fat: 6g
- Saturated Fat: 1g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 16g
- Fiber: 3g
- Protein: 3g
- Cholesterol: 0mg