Taste of Today Recipes

Taste of Today Recipes

Corn Salad

By Chef Chris Prosperi
|  Thursday, Jul 18, 2013  |  Updated 3:00 PM EDT
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Corn Salad

NBCConnecticut.com

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Makes about 3 quarts.

  • 8 cups fresh corn kernels, about 12 ears
  • 2 cups ½-inch diced tomato
  • 1 cup small diced red onion
  • ½ cup chopped fresh cilantro
  • ½ cup red wine vinegar
  • ¼ cup extra virgin olive oil
  • Salt and black pepper taste

Cut kernel off the cob and place in a large mixing bowl.

Add the diced tomato, red onion, cilantro and mix well.

Add the vinegar, oil, salt and pepper and let sit for 5-7 minutes.

Taste and adjust seasonings with salt and pepper.

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