Truly, you can't beat this Corn Salad that I make. It is a hit everywhere we go. But, honestly, it isn't something we eat everyday because it isn't that healthy. I choose to make it for large crowds to share. I found this recipe for a corn salad that is delicious and light! It will be perfect for using up that fresh corn and those cherry tomatoes this summer. You won't be disappointed. It would also be the perfect picnic salad because there isn't any mayo.
Light Corn Salad
4 ears fresh corn, shucked and cut off (or freezer corn equivalent)
2 Tbsp. olive oil
2 gloves garlic, minced
1-1/2 Tbsp. balsamic vinegar
1 lb. cherry tomatoes, halved
1/2 c. coarsely chopped green onion
salt and pepper, to taste
In a large skillet, heat olive oil to medium-high heat. Add corn to the oil and cook until tender. Season with salt and pepper to taste. Stir in garlic and cook another minute. Deglaze pan with balsamic vinegar until most of the liquid has cooked out. Add tomatoes and stir another minute. Remove from heat and stir in green onions. Serve warm or make 1 day ahead of time and serve chilled.
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