Description
This easy corn salad is bursting full of flavor and crunch with its mini cucumbers and grape tomatoes.
Ingredients
Scale
- 6 ears of corn*
- 1 pint grape tomatoes, cut in half
- 2 mini cucumbers, chopped
- ¼ cup small-diced red onion
- 2 tablespoons olive oil
- 2 tablespoons apple cider vinegar
- ½ teaspoon dried basil or 2 tablespoons chopped fresh basil
- ½ teaspoon salt
- ¼ teaspoon pepper
Instructions
- 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, and 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 into the corn salad and gently stir until well combined.
- It can be served right away or chilled.
Notes
*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.
Nutrition
- Serving Size: 1/2 cup
- Calories: 136
- Sugar: 8.4 g
- Sodium: 164.2 mg
- Fat: 5.1 g
- Carbohydrates: 23 g
- Protein: 4.1 g
- Cholesterol: 0 mg