Corn Salad
What says summer in Illinois better than corn salad? Enjoy a vibrant, crisp, fresh-off-the-cob salad made with your favorite seasonal produce. This recipe is easy to alter, guaranteed delicious, and perfect for a hot July day!
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Bring a large pot of water to a boil.
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Peel and clean the ears of corn.
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While the water boils begin chopping the onion, cherry tomatoes, basil leaves, and avocados.
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Once the water is boiling, add the ears of corn. (Optional: 1 tablespoon of butter & a splash of milk)
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Combine all of the produce in one bowl. Once the ears of corn have cooked and cooled, carefully slice the corn from the cob.
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Once the corn is cooled, add it to the bowl with the rest of the produce.
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Top with oilve oil, lime juice, salt & pepper.
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Serve & enjoy!