Local Sweet Corn Salad
Make the most of local produce with this easy summer recipe!
  • CuisineLocal ingredients, Vegetarian
Ingredients
  • 5-6ears fresh sweet corn, shucked
  • 2Tbsp. olive oil
  • 1-2cloves garlic, minced
  • 2 green onions, chopped
  • 1cup cherry tomatoes, halved
  • salt, to taste
  • Balsamic vinegar or red wine vinegar
  • 1bunch fresh basil leaves, torn
Instructions
  1. Cut kernels from each cob with a sharp knife.
  2. Heat a large sauté pan over medium heat. Add olive oil, garlic and green onions and cook until fragrant, about 5 minutes. Add tomatoes and cook 2 minutes, then add corn and salt to taste.
  3. Cook 5 minutes, stirring, and finish with a few drops of balsamic vinegar or red wine vinegar. Remove from heat, add fresh basil and serve.
  4. Serving suggestions: Pair with a crusty baguette and a hunk of cheese for a simple summer dinner, or serve as a side dish with grilled meats.
Recipe Notes

Adapted from cooking.nytimes.com.

Local Sweet Corn Salad
Print Recipe
Make the most of local produce with this easy summer recipe!
  • CuisineLocal ingredients, Vegetarian
Ingredients
  • 5-6 ears fresh sweet corn, shucked
  • 2 Tbsp. olive oil
  • 1-2 cloves garlic, minced
  • 2 green onions, chopped
  • 1 cup cherry tomatoes, halved
  • salt, to taste
  • Balsamic vinegar or red wine vinegar
  • 1 bunch fresh basil leaves, torn
Servings:
Units:
Instructions
  1. Cut kernels from each cob with a sharp knife.
  2. Heat a large sauté pan over medium heat. Add olive oil, garlic and green onions and cook until fragrant, about 5 minutes. Add tomatoes and cook 2 minutes, then add corn and salt to taste.
  3. Cook 5 minutes, stirring, and finish with a few drops of balsamic vinegar or red wine vinegar. Remove from heat, add fresh basil and serve.
  4. Serving suggestions: Pair with a crusty baguette and a hunk of cheese for a simple summer dinner, or serve as a side dish with grilled meats.
Recipe Notes

Adapted from cooking.nytimes.com.

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