Fresh Corn, Sugar Snap Pea & Tomato Salad from The New Kosher by Kim Kushner
For this recipe, I boil ears of corn and then I cut the kernels off the cobs. It’s also a great summer salad to make with leftover ears of corn. I used to keep the corncobs in the fridge for my...
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Ingredients
- 1 handful of roughly chopped fresh cilantro
- Kosher salt
- freshly ground pepper
- 2 cups (4 oz/125 g) sugar snap peas, trimmed and julienned
- 3 cups (18 oz/560 g) mixed cherry and grape tomatoes, halved
- 6 ears corn, husks and silk removed, boiled just until tender
- 2 tablespoons sugar
- 1 handful of roughly chopped fresh mint
- 3 tablespoons extra-virgin olive oil
- ¼ cup (2 fl oz/60 ml) red wine vinegar
- 1 tablespoon dried basil
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