Hatfield Corn Salad

8 ingredients
4 steps

Ingredients

  • 6 ears of corn
  • 1 red onion
  • 1/2 pint heirloom cherry tomatoes
  • 1/2 cup fresh basil
  • 3 tablespoons olive oil
  • 3 tablespoons red wine vinegar
  • corn milk
  • salt and pepper to taste

Directions

  1. 1
    Boil corn for 2 minutes, turning halfway through. Cool in ice bath.
  2. 2
    Cut corn off cob. Using the back of a chef's knife, run down the cobs to get the corn milk.
  3. 3
    Quarter the tomatoes, shred the basil, finely dice the red onion.
  4. 4
    Mix ingredients in bowl, refrigerate and serve.

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