This simple tomato and corn salad recipe is a great use for leftover sweet summer corn on the cob. Light and quick, it's a perfect addition to summer meals.
Ingredients
- ears corn, husked and cleaned: 6 piece
- red bell pepper: 1 piece (diced)
- red onion: 0.5 piece (diced)
- medium tomato: 1 piece (diced)
- extra-virgin olive oil: 0.33333 cup
- balsamic vinegar: 0.33333 cup
- garlic: 1 Tbsp (minced)
- ground black pepper: (to taste)
Metric Conversion
Stages of cooking
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Place corn into a large pot with enough water to cover. Bring to a boil, then cook until kernels are tender but crisp, about 5 minutes. Drain and cool for about 5 minutes.
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Use a knife to scrape corn kernels from the cobs into a large bowl. Add bell pepper, onion, tomato, olive oil, balsamic vinegar, and garlic. Toss to combine and season with pepper. Chill for 15 minutes before serving.
