Fresh Corn Salad

Yield: 14 servings


  • 10 ears sweet corn, shucked
  • 1 cup diced onion
  • 1/2 cup minced fresh parsley
  • 6 roma tomatoes, seeded and diced
  • Dressing
    • 1/2 cup olive oil
    • 1/2 cup red wine vinegar
    • 2 cloves garlic, minced
  • Salt & pepper, to taste


  1. Cut the corn off the ears.
  2. Warm a skillet over medium-high heat with some vegetable oil.  Fry the corn until lightly browned.
    • We did this in three batches to avoid over-filling the skillet.
  3. Transfer the corn to a large mixing bowl and let cool.
  4. Stir in the onion, parsley, and tomatoes.  Stir together.
  5. In a small bowl, whisk together all the dressing ingredients.  Pour over the corn salad and toss to coat.
  6. Add salt & pepper.  Refrigerate until ready to serve.

Adapted from Yellow Bliss Road.