Author Notes: Bright, crunchy and healthy, this raw corn salad is a refreshing summer meal.
cups shelled edamame, defrosted if using frozen
cup quartered cherry tomatoes
tablespoons chives, minced
tablespoons apple cider vinegar
tablespoon olive oil
teaspoon fresh white pepper
- Over a large bowl, cut the kernels from the cobs. Once the kernels are removed, with the back of the knife scrape the cob to release the “corn milk” into the bowl.
- Add the remaining ingredients and toss to combine.
- Cover and refrigerate for two hours or overnight to allow flavors to develop.