Fresh Corn Kernel Salad

During hot weather, fresh salads are especially appealing. This is one of my favorites—I make it with fresh white corn kernels. I don't recommend using yellow corn or canned corn, as it completely changes the flavor.
Fresh Corn Kernel Salad
During hot weather, fresh salads are especially appealing. This is one of my favorites—I make it with fresh white corn kernels. I don't recommend using yellow corn or canned corn, as it completely changes the flavor.
Steps
- 1
Prepare all the ingredients. If you don't have cooked corn kernels, cook them in enough water to cover, with salt and a sprig of epazote if available. Simmer for 20 to 30 minutes. Drain and let cool.
- 2
Quarter the grape tomatoes lengthwise. Slice only the white parts of the green onions. Cut the basil into thin strips. Add the corn kernels. Mix the vinegar and olive oil together.
- 3
Toss everything well and season with salt and black pepper to taste. Let the salad rest for 10 minutes so the flavors can blend.
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