About

Cost
$ $ $ $ $
Difficulty
• • • •
Time
18 mins
Serves
8
Calories
57

This salad was refreshingly light had a perfect combination of savory and sweet.
I generally don't make corn salads unless I have left over corn on the cob; however, you could substitute frozen corn if it's not in season.

Posted by CarriesExpKtchn Published See CarriesExpKtchn's 7 projects »
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  • Step 1

    Shuck the corn removing all of the hairs and place in a large pot. Add cold water and bring to a boil over high heat; then reduce heat to medium and let it simmer for 6-8 minutes.

  • Step 2

    Remove the corn from the pot and allow to cool.

  • Step 3

    Using a sharp knife, hold the corn upright on a flat surface(cutting board works fine) and cut off the kernels by slicing the knife downward.

  • Step 4

    Place the kernels in a bowl and add the peaches, basil vinegar and oil. Mix well and refrigerate until ready to serve.

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