This easy corn salad is bursting full of flavor and crunch with its mini cucumbers and grape tomatoes.
6 ears of corn*
1-pint grape tomatoes, cut in half
2 mini cucumbers, chopped
1/4 cup small-diced red onion
2 tablespoons olive oil
2 tablespoons apple cider vinegar
1/2 teaspoon dried basil or 2 tablespoons chopped fresh basil
1/2 teaspoon salt
1/4 teaspoon pepper
Cook corn on the cob. Boil, grill, or air fry.
Once the corn is cool enough to hold, cut the corn off the cob. (this will be around 3 cups)
Place corn, chopped tomatoes, diced mini cucumbers, chopped red onions in a medium mixing bowl.
In a small bowl mix together olive oil, apple cider vinegar, basil, salt, and pepper. Pour this mixture in with the corn salad and gently stir until its all combined.
Can be served right away or chilled.
*6 ears of corn will yield about 3 cups. For canned corn use two 15 0z cans. For frozen corn cook 3 cups and allow it to cool.
Keywords: Corn salad, corn salad recipe, corn salad with cucumbers, gluten-free side dishes