Author Notes: Bright, crunchy and healthy, this raw corn salad is a refreshing summer meal.
—tw
Serves: 12
Ingredients
-
4
ears corn
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1 1/2
cups shelled edamame, defrosted if using frozen
-
1
cup quartered cherry tomatoes
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3
tablespoons chives, minced
-
1 1/2
tablespoons apple cider vinegar
-
1
tablespoon olive oil
-
1/2
teaspoon salt
-
1/4
teaspoon fresh white pepper
Directions
- 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.