Summer Sweet Corn Salad
Don't waste cooked corn on the cob. Use the kernels in a summer corn salad.
JOE LEWNARD | Staff Photographer
4 ears sweet corn, cooked
1 cup quartered grape tomatoes
1 small red onion, minced
1 tablespoon fresh sage, minced
Salt and pepper to taste
2 tablespoons balsamic salad dressing, if desired
Cut the kernels off the cob and put into a large bowl; scrape the cob before discarding to release all juices into the bowl.
Add tomatoes, onion and sage. Stir in balsamic salad dressing, if desired, and toss to coat. Season to taste with salt and pepper.
Cook's note: Raw corn can be substituted.
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