Fresh Rainbow Corn Salad

5 from 1 vote

Fresh Rainbow Corn Salad

This is a salad I look forward to towards the end of summer. It's fresh and simple, crisp, herbaceous, sweet, and tangy—all the things you want a salad to be! It's great for potlucks and picnics.

Course: Salad, Vegetable

Cuisine: American, Gluten-Free, Kids, Nut-Free, Soy-Free

Keyword: Corn

Servings:

Calories: 144.8kcal

Author: Cindy Thompson, MS, NBC-HWC | Trimazing! Health & Lifestyle Coaching

Ingredients

6 ears Fresh corn raw
¼ red onion finely diced
1 pint fresh blueberries
1 pint orange cherry tomatoes halved
2-3 small red tomatoes chopped
1 bunch fresh basil cut chiffonade
1 pinch salt to taste
10 grinds fresh black pepper to taste
1-2 tbsp apple cider vinegar to taste. Use other light vinegar as desired, such as champagne, chive infused, etc.

Get Recipe Ingredients

Instructions

Husk corn and cut kernels off the cob. Put into a large serving bowl.
Add onion, blueberries, tomatoes, basil, salt, pepper, and 1 tablespoon vinegar. Mix to combine. Taste and adjust seasonings, add more vinegar if desired.

Notes

I add fresh ground cherries if I can find them.

Nutrition