"Cool and bright, this herb-laced corn salad is my new summer staple." —Alfia Muzio, recipe developer
Ingredients
1/4 cup olive oil
2 tablespoons Sherry vinegar
Salt
Freshly ground black pepper
1 thinly sliced small shallot
1/2 cup torn fresh herbs (such as dill, mint, and/or chives)
3 cups raw or cooled blanched fresh corn kernels
Directions
Whisk 1/4 cup olive oil and 2 tablespoons Sherry vinegar in a large bowl; season with salt and pepper. Add 1 thinly sliced small shallot and 1/2 cup torn fresh herbs (such as dill, mint, and/or chives).
Fold in 3 cups raw or cooled blanched fresh corn kernels; season with salt and pepper.
