Corn Salad - NBC Connecticut
Taste of Today Recipes

Taste of Today Recipes

Corn Salad



    A Colon Cancer Patient Gets the Right Care at the Right Time
    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.