While many of my recipes are ones I’ve seen in magazines and modified to my taste, this one is a salad I’ve made up in it’s entirety. The truth is I have no idea why I made it or what the inspiration was for it’s creation. What I do know is that it has become a summer favorite and we look forward to the time of year when we get to eat it.

Prep time – 20  minutes / Cook time – 10 minutes

  • 6 ears of corn
  • 1 small container cherry tomatoes
  • 1/2 C. chopped red onion
  • 1 T. Balsamic vinegar
  • 1 T. minced fresh cilantro
  • 2 T. olive oil
  • salt and pepper
Remove kernels from ears of corn. Put in microwave safe dish with two tablespoons of water. Cover and microwave on high setting for 6 1/2 minutes. When corn is finished, pour into strainer and rinse with cold water. Set aside to drain. In large bowl, add cherry tomatoes sliced in half long ways, red onion, cilantro and corn. Mix in olive oil and balsamic vinegar and stir until everything is thoroughly coated. Salt and pepper to taste.