Author Notes: Delicious refreshing corn salad with Thai elements to give it a bright interesting flavor. Super easy to make and always a hit. —Jessica Kleinbaum
Serves: 8-10
Ingredients
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6-8
Ears of fresh sweet corn, shucked
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1
Red bell pepper, diced small
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10
ounces Cherry tomatoes
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1/2
Red onion, finely diced
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2
tablespoons Fresh lime juice
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4
teaspoons Freshly ground black pepper
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1
teaspoon Course kosher salt
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4
teaspoons Garlic powder
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4
tablespoons Extra virgin olive oil
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1/2
cup Rice Wine Vinegar
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1/4
cup Thai basil, finely chopped
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1
teaspoon Sriracha or hot sauce (optional)
Directions
- Boil corn in lightly salted water for 8 minutes. Remove from water and let cool. When cool enough to handle cut kernels from cobs.
- Whisk together lime juice, olive oil, rice wine vinegar, pepper, salt and garlic powder.
- Toss together corn, red pepper, cherry tomatoes, red onion and Thai basil.
- Mix in dressing. Add Sriracha or hot sauce to taste. Cover with plastic wrap and refrigerate before serving at least 2 hours or overnight.