Amagansett corn salad
Enjoy the taste of summer with this Amagansett corn salad, bursting with fresh flavors and vibrant colors. A perfect blend of sweet corn, juicy tomatoes, creamy avocado, and zesty dressing. Culinary delight in every bite!
Ingredients:
- 8 ears of white corn
- 2 quarts cherry tomatoes
- 3 tablespoons high-quality balsamic vinegar
- 1 medium red onion
- 1 quart sugar snap peas (optional)
- 1 handful roughly chopped basil or flat-leaf parsley (optional)
- Salt, preferably a large, coarse sea salt like Maldon.
- Pepper
Instructions:
- Remove kernels from fresh corn. It's best to use uncooked corn. You can either use a corn stripping tool or simply slide your chef's knife down each side of the cob around 8 times.
- Cut all cherry tomatoes into halves or quarters based on your liking.
- Dice the red onion into large pieces.
- If you have sugar snap peas on hand (although they might be challenging to find when corn and tomatoes are in season due to their short overlap), cut them into halves or thirds for easier eating. If sugar snap peas are not available, you can add a pop of green color with some roughly chopped basil or flat-leaf parsley.
- Mix all the prepared vegetables in a bowl, and add the vinegar, salt, and pepper.
- Your dish is ready to be served. Enjoy!
Summary:
- Calories: 1144 kcal
- Fat: 13 g
- Protein: 49 g
- Carbs: 245 g
- Potassium: 6410 mg
- Magnesium: 549 mg