Best Ever Corn Salad

• Vegan
• Gluten free

• Produce

  • 2 tbsp Basil, fresh
  • 4 Corn, fresh on the cob
  • 1 Red bell pepper
  • 1 Red onion

• Baking & Spices

  • 1/4 tsp Black pepper
  • 1/2 tsp Kosher or sea salt

• Oils & Vinegars

  • 2 tbsp Apple cider vinegar
  • 3 tbsp Olive oil, Extra Virgin

• Drinks

  • 2 tbsp Corn juice retained from

Found on skinnyms.com

Description

Ingredients

• 4 fresh corn on the cob
• 3 tablespoons extra-virgin olive oil
• 2 tablespoons apple cider vinegar
• 2 tablespoon corn juice retained from boiling the corn
• 1/2 teaspoon kosher or sea salt
• 1/4 teaspoon black pepper
• 1 red bell pepper, finely chopped
• 1 red onion, finely chopped
• 2 tablespoons fresh basil, finely chopped

Directions

• Add fresh corn to a large pot of water. Over medium-high heat, bring water to a boil. Cook corn on the cob for about 15 minutes, or until they are tender.
• When they are cooked, drain all the water but 2 tablespoons, saving for later use. Slice the corn from the cob when cool enough to handle. Add corn to a serving bowl. Discard the cobs.
• In a small bowl, mix extra-virgin olive oil, apple cider vinegar, corn juice from cooking the corn, salt, and black pepper.
• In the serving bowl with corn combine corn kernels, add bell pepper, onions, and basil. Add vinegar dressing and toss to combine. Refrigerate until ready to serve.
• Enjoy!