Corn Salad

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.
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