Corn Salad

I made this super simple corn salad for this summer season. The simplicity of it allows the corn’s sweetness to really shine through. It’s perfect to keep on hand for an easy lunch, light dinner or side, but I think it’s especially great for cookouts. People really love the flavors and it is a dish that almost everyone can eat.

The corn could be sweet, succulent, totally juicy and delicious. 

Prep time	Cook time	Serves
10 mins	10 mins	3 persons

Ingredients Boiled corn – 2 cups Onions finely chopped -1/2 cup Tomatoes( cube shaped)-1 cup Salt – to taste Sugar –pinch Freshly ground pepper powder -1 tsp Basil leaves – 1 cup Extra virgin olive oil -2 tbsp Apple cider vinegar -2 tbsp

Method

Boil the corn either in the pressure cooker or in an open pan.

 In a glass bowl whisk together vinegar, sugar, the 1 teaspoon kosher salt, and black pepper until sugar is dissolved. Let dressing stand while preparing salad.

Take a large bowl, toss corn and remaining ingredients except salt and basil leaves. 

Now transfer this salad to a serving bowl with a tsp of salt followed by the prepared dressing. 

Cut the basil leaves and mix gently. Adjust with salt and pepper and serve this yummy corn salad immediately.

Culinary Hoppers Team have decided "Salads" for the month of April.