Ingredients

• 4 ears of cooked corn (about 2 ½ cups of kernels)
• ¼ cup chopped red onion
• 1-2 cups cherry tomatoes, halved
• ¼ cup fresh basil leaves, thinly sliced
• 2 tablespoons apple cider vinegar 
• 2 tablespoons olive oil
• ¼ teaspoon salt (adjust to taste)
• ⅛ teaspoon pepper (adjust to taste)

Instructions

1. Remove the kernels from the corn and place them in a large bowl.
2. Add the tomatoes, red onion, and basil to the bowl.
3. Drizzle with vinegar and olive oil.
4. Season with salt and pepper, then stir to combine.
5. Taste and adjust seasoning as needed.
6. Cover and refrigerate for at least 10 minutes before serving.

Notes

• Grilled Corn: For an added smoky flavor, grill the corn for 10-15 minutes, turning occasionally.
• Microwave Corn: Wrap corn in a wet paper towel and microwave for 5-7 minutes for a quick cooking method.

Variations

• Add crumbled goat cheese, feta, or mozzarella for extra creaminess.
• Diced avocado is a great way to add richness.
• Try adding cucumber or bell peppers for more crunch.
• Substitute balsamic vinegar for a different flavor.
• For a touch of sweetness, mix a little honey into the dressing.

Nutrition