Fresh Corn Salad
Sweet summer corn, crisp cucumbers, and ripe, juicy garden tomatoes are all mixed together in a light and easy vinaigrette!
Foto: Spend With Pennies
Ingredients
- 3 cups corn kernels (about 4 cobs of corn)
- 1 cup cherry tomatoes (quartered)
- 1 cup sliced cucumber
- ¼ cup finely diced red onion
- 3 tablespoons olive oil
- 3 tablespoons apple cider vinegar ( or rice vinegar)
- ½ teaspoon kosher salt (more to taste)
- ¼ teaspoon black pepper
- 1 tablespoon chopped fresh parsley (cilantro, basil, or dill)
Steps
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Bring a large pot of salted water to a boil. Add the corn and cook for 3 to 4 minutes or until the kernels turn bright yellow (alternately, the corn can be grilled).
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Drain the corn and cool completely. Use a sharp knife to remove the kernels from the corn cob.
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In a large bowl, combine the corn kernels, cherry tomatoes, diced cucumbers, and red onion.
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Drizzle the olive oil and apple cider vinegar over the salad.
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Season generously with salt & pepper to taste and toss well to combine.
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Just before serving, sprinkle with fresh herbs toss to combine.
Nutrition Facts (per serving)
Macronutrients
*DV = Daily Value based on a 2,000 calorie diet
💰 Cost Estimate
📋 Price Breakdown (11% ingredients detected)
| Ingredient | Amount | Unit Price | Subtotal |
|---|---|---|---|
| corn kernels | 3 cups | - | - |
| cherry tomatoes | 1 cup | Rp 12.000/kg | Rp 2.844 |
| sliced cucumber | 1 cup | - | - |
| finely diced red onion | 0.25 cup | - | - |
| olive oil | 3 tablespoons | - | - |
| apple cider vinegar | 3 tablespoons | - | - |
| kosher salt | 0.5 teaspoon | - | - |
| black pepper | 0.25 teaspoon | - | - |
| chopped fresh parsley | 1 tablespoon | - | - |
*Estimated market prices, may vary by region
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