This quick and easy recipe makes a perfect side-dish for summertime cookouts.
- 3 cups corn kernels (frozen or about 4 cobs of corn)
- 1 cup cherry tomatoes quartered1 cup cucumbers diced
- 1/4 cup red onion diced
- 3 tablespoons olive oil
- 3 tablespoons apple cider vinegar (or rice vinegar)
- Generous sprinkle of salt
- Pepper to taste1 tablespoon fresh parsley (optional)
- Fresh basil or dill (optional)
Before You Cook
- Take a minute to read through the recipe before you start.
- Wash all fresh produce.
- Wash your hands at the beginning and throughout the cooking process.
- Children should ask for permission before using appliances and sharp knives.
- Cook corn. If frozen, follow directions on package, then let cool. If boiling corn on the cob, bring pot of salted water to a boil. Add corn. When water returns to a boil, about 4-5 minutes, the corn is finished. Remove with tongs and allow to cool.
- If grilling corn, preheat grill to medium high heat. Remove silk and husk from corn. Brush with olive oil and season. Grill 2-3 minutes per side or until lightly charred. Cool before removing kernels.
- In a large bowl, combine all ingredients and gently toss.
- Season with salt and pepper to taste.