Corn Salad - NBC Connecticut
Taste of Today Recipes

Taste of Today Recipes

Corn Salad



    On the Road Again
    Chef Chris Prosperi
    Great summer salad with native corn.

    This recipe makes about three quarts.


    • Kernels from about 12 ears of corn
    • 2 cups of 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
    1. Cut kernel off the cob and place in a large mixing bowl. 
    2. Add the diced tomato, red onion, cilantro and mix well. 
    3. Add the vinegar, oil, salt and pepper and let sit for 5-7 minutes. 
    4. Taste and adjust seasonings with salt and pepper.