Fresh Corn Salad

Try this corn salad for a summer dinner to lunch. There are a lot of options for making it your own. Add jalapeño pepper, avocado, red bell peppers, or black beans.

Preptime: 10 minutes
Cooking time: 5 minutes

Serves 4

Ingredients

4 ears of corn, shucked

1/4 cup small-diced red onion

2 tablespoons Trader Joes Orange Muscat Champagne Vinegar

3 tablespoons organic California olive oil

1/2 teaspoon kosher salt

1/2 teaspoon freshly ground black pepper

1/2 cup julienned fresh cilantro leaves, or to taste

Instructions

1. Bring a large pot of water to boiling and add 1 tablespoon salt

2. Add the corn and cook for 3 minutes.

3. Drain

4. Cool the corn before cutting

5. Cut the kernels off the cob, cutting close to the cob.

6. Toss the kernels in a large bowl with the red onions, vinegar, olive oil, salt, pepper, and cilantro.

7. Taste and add salt and pepper to taste

8. Serve cold or at room temperature.

Make it your own

Add 1 diced red bell pepper

Substitute fresh lime juice for the vinegar

For a Mexican style corn salad

Add 1 cubed avocado
Add 1/2 cup drained black beans and 1/4 teaspoon ground cumin
Add 1 coarsely chopped fresh tomato
For added spice add 1/2 to 1 jalapeño pepper, remove seeds and veins

Add 1 cup coarsely chopped fresh cucumber