Corn Salad - NBC Connecticut
Taste of Today Recipes

Taste of Today Recipes

Corn Salad



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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.