Christina Holmes
“Cool and bright, this herb-laced corn salad is my new summer staple.” –Alfia Muzio, recipe developer
Recipe information
Yield
4 Servings
Ingredients
¼
cup olive oil
2
tablespoons Sherry vinegar
Kosher salt and freshly ground black pepper
1
small shallot, thinly sliced
½
cup torn fresh herbs (such as dill, mint, and/or chives)
3
cups raw or cooled blanched fresh corn kernels
Need to make a substitution?
Preparation
Instructions
Whisk oil and vinegar in a large bowl; season with salt and pepper. Add shallot and herbs. Fold in corn; season with salt and pepper.
Nutrition Per Serving
Calories (kcal) 220 Fat (g) 15 Saturated Fat (g) 2 Cholesterol (mg) 0 Carbohydrates (g) 24 Dietary Fiber (g) 2 Total Sugars (g) 7 Protein (g) 4 Sodium (mg) 20