Name: Summer Corn Salad
Prep time: 10 min
Cook time: 15 min
Total time: 25 min
Cuisine: American
Ingredients: 3 ears of sweet corn – husks removed; 1 cup dry pastina pasta; 1 1/2 cups cherry tomatoes; 1 seedless english cucumber; 4 tbsp olive oil (separated); 1/4 cup fresh basil leaves; 2 tbsp white balsamic vinegar; Salt and pepper

Servings: 6 servings 1x

Ingredients

3 ears of sweet corn – husks removed
1 cup dry pastina pasta
1 1/2 cups cherry tomatoes
1 seedless english cucumber
4 tbsp olive oil (separated)
1/4 cup fresh basil leaves
2 tbsp white balsamic vinegar
Salt and pepper

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Instructions

Fill a large pot and a medium sauce pot with salted water. Bring both pots to a boil. When the water is boiling, place the corn in one pot and the pastina in the other pot.
Cook pastina according to package instructions and boil corn until it is fork tender.
While they cook, cut cherry tomatoes into quarters and chop the cucumber into small pieces.
Remove cooked corn from the pot and allow it to cool. Drain pastina and place in a large mixing bowl. Mix 2 tbsp olive oil in with the pastina and allow it to cool.
Cut the corn kernels off the cobs and mix the corn, tomatoes, and cucumber in with the pastina. Cut basil into ribbons and mix in.
Pour in 2 tbsp of olive oil and 2 tbsp of white balsamic vinegar. Toss again and season with salt and pepper to taste.

Notes

use frozen corn in place of fresh ears of corn

This website provides approximate nutrition information for convenience and as a courtesy only. Nutrition data is gathered primarily from the USDA Food Composition Database, whenever available, or otherwise other online calculators.