Resident Recipe
Summer Corn Salad
Grab some corn on the cob and make one of the best side dishes of summer! The secret to our fresh corn salad is in the vinaigrette and herbs that keep things cool and refreshing for those hot summer meals.
Ingredients:
- 5 ears fresh corn shucked
- 2 medium Roma tomatoes diced
- 1 medium English cucumber diced
- 1 medium avocado diced
- 1/2 medium red onion minced
- 1/2 cup chopped fresh basil
- 1/4 cup chopped fresh mint leaves chopped
- 1/4 cup extra virgin olive oil
- 3 tablespoons apple cider vinegar
- 1 tablespoon red wine vinegar
- 1/2 teaspoon salt
- 1/2 teaspoon black pepper
Instructions:
- Bring a large pot of water to a boil over high heat. Shuck 5 ears fresh corn and remove silk. Add ears of corn to boiling water and boil 5 minutes. Use tongs to remove from the water and pat dry. Use a sharp knife to cut the kernels from the cob and place into a large mixing or serving bowl.
- Dice 2 medium roma tomatoes , 1 medium English cucumber, and 1 medium avocado. Mince 1/2 medium red onion and add all to the corn along with 1/2 cup chopped fresh basil, and 1/4 cup chopped fresh mint leaves.
- If you'd like information about becoming a preferred partner with Stroll Forrestridge please reach out to Telese Gray at telese.gray@n2co.com