Summer Corn Salad Serves 8

Updated: Mar 30

8 ears of Bi-color corn

2 qts cherry tomatoes, halved

3 tbsp of a good balsamic vinegar

1 medium red onion, diced large

1 qt sugar snap peas, cut in half or thirds depending on size

Maldon sea salt(coarse salt)

Freshly ground pepper


With8 a sharp knife, strip the corn from the ears.


In a serving large bowl, combine the corn, tomatoes and sugar snap peas.


Add the vinegar and salt and pepper to taste. Toss to combine.


Chill and Serve.



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