Enjoy the fantastic flavors of summer with this simple salad that’s great paired with whatever protein you’ve got fresh off the grill, or shredded rotisserie chicken.
- 5 ears corn, shucked
- ½ cup small-diced red onion (1 small onion)
- 3 Tbsp apple cider vinegar
- 3 Tbsp olive oil
- Pinch garlic granules
Pinch dried thyme
- ½ tsp kosher salt
- ½ tsp freshly ground pepper
- ½ cup julienned basil leaves
- 1 cup halved cherry tomatoes
- ½ cup shredded carrots
- Optional: Lettuce leaves for serving
In a large pot of boiled salted water, cook corn 3 minutes, just until the starchiness is gone. Drain corn, immerse in ice water to stop cooking and set the color. When corn is cool, cut kernels off cobs, cutting close to the cob.
Toss kernels in a large bowl with red onions, shredded carrots, halved cherry tomatoes, vinegar, olive oil, garlic granules, dried thyme, salt and pepper. Just before serving, toss in fresh basil. Taste and adjust seasonings. Serve cold or at room temperature, either on its own or scooped atop lettuce leaves.