Summer Corn Salad
Serves 4
30 mins total
The perfect summer side dish!
0 servings
For the dressing:
For the corn salad:
(10 oz) bags frozen corn, microwaved until room temperature but not hot(or 8 ears of corn kernels cut off the cob)
pintcontainer cherry tomatoes, halved
cupshaved parmesan(optional)
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For the dressing:
In a mini food processor, add all dressing ingredients. Blend until herbs are blended into little bits.
For the salad:
Thaw the corn in the microwave until defrosted, but not hot.
In a large bowl, combine all the salad ingredients + the dressing. Toss to combine and serve.