Ingredients
- 2 ears corn uncooked
- ½ cup grape tomatoes diced
- ½ medium red onion diced
- ½ medium red bellpepper diced
- 1 medium jalapeño diced
- 1 tablespoon chopped basil
- ¼ cup white vinegar
- 1 teaspoon minced garlic
- ½ teaspoon sugar
- ¼ teaspoon salt
- ¼ teaspoon black pepper
Instructions
- Cut the Corn. (Shuck the corn and remove the silk first.) Cut the uncooked corn kernels from their cobs by standing the corn on its end on your cutting board and cutting straight down the sides of the cob, working your way around until all of the kernels are removed. (You don’t have to scrape the cob to get the “milk."
- Toss the Veggies Together. In a medium bowl, toss the corn with red bell pepper, tomatoes, red onion, basil and jalapeño.
- Whisk The Dressing. In a measuring cup, whisk together vinegar, garlic, sugar, salt and pepper and drizzle over the top. Toss again to make sure those veggies are good and coated.
- If you’re not serving it right away, you might want to store it in a mason jar in the fridge until you’re ready to nibble on this refreshing little dish. It will keep bright and crisp up to 4-5 days in the fridge like this. Maybe a little longer, just keep your eyes on those tomatoes.
Nutrition
Calories: 59kcal | Carbohydrates: 12g | Protein: 2g | Fat: 1g | Sodium: 155mg | Sugar: 5g