Fresh Corn Salad
cup cider vinegar
teaspoon kosher salt
teaspoon coarsely ground black pepper
ears fresh corn
cup cucumber, seeded, not peeled if unwaxed, then diced to same size of onions
cup red or orange sweet pepper, diced to same size as onions
cup cherry or pear tomatoes, halved or quartered
tablespoons parsley, finely torn
tablespoon basil leaves or buds, pulled apart
tablespoon fresh jalapeno, seeds and veins removed, very finely diced*
teaspoon sea salt or kosher salt
cups small arugula leaves
- For dressing, in a glass bowl whisk together vinegar, sugar, the 1 teaspoon kosher salt, and black pepper until sugar is dissolved. Let dressing stand while preparing salad.
- For salad, cut corn kernels from cobs. In a large bowl toss corn and remaining ingredients except sea salt and arugula leaves.
- To serve, transfer salad to large serving bowl. Season with the 1/2 tsp. sea salt. Add the dressing; gently thread in arugula leaves. Serve immediately. (Cucumbers and tomatoes will begin to break down.) Makes 8 servings
From the Test Kitchen
Wear kitchen gloves when handling hot peppers, such as jalapenos to avoid burning skin and eyes with volatile oils. When hands touch peppers, wash immediately in warm sudsy water.
Nutrition Facts(Fresh Corn Salad)
- Per serving:
- 77 kcal cal.,
- 1 g fat
- (0 g sat. fat,
- 0 g polyunsaturated fat,
- 0 g monounsatured fat),
- 0 mg chol.,
- 401 mg sodium,
- 17 g carb.,
- 2 g fiber,
- 10 g sugar,
- 2 g pro.
- Percent Daily Values are based on a 2,000 calorie diet