Photo by: Sarah Shatz
Amagansett Corn Salad
Save and print this recipe on FOOD52.
Serves 4
8 ears of white corn
2 quarts cherry tomatoes
3 tablespoons high-quality balsamic vinegar
1 medium red ... more
Photo by: Sarah Shatz
Amagansett Corn Salad
Save and print this recipe on FOOD52.
Serves 4
8 ears of white corn
2 quarts cherry tomatoes
3 tablespoons high-quality balsamic vinegar
1 medium red onion
(Optional) 1 quarts sugar snap peas
(Optional) 1 handfuls rough-chopped basil or flat-leaf parsley
salt, preferably a large, coarse sea salt like Maldon.
pepper
1. Strip raw corn from ears. Yep, raw.
2.Slice all cherry tomatoes in half or quarters depending on your preference.
3. Chop the red onion into a large dice.
4. If using the sugar-snap peas, cut in half or thirds to make more bite-sized. If you're not using them, and you want a little green for visual appeal, some roguh chopped basil or flat-leaf parsley will do the trick.
5. Toss all vegetables in a bowl, along with the vinegar, salt and pepper. That's it. Enjoy! less
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