Corn is a great summer food and supports the digestive system. Save the corn silk from your corn cobs! When boiled, these fibers create a delicious tea to help rebalance your digestive system.
4 corn on the cob
1 cup cherry tomatoes, quartered
4 scallions, chopped
1/4 cup fresh basil or cilantro, sliced thinly
Dressing
3 tablespoons olive oil
Juice of 1 lemon
Salt and pepper to taste
1
Boil the corn until cooked through. Remove from water and let sit until cool.
2
Carefully cut the kernals off the cob and place in a bowl.
3
Add the tomatoes, scallions and fresh herb.
4
Mix the dressing separately and pour over the salad.
Toss and enjoy.
CategoryVegetablesCooking MethodBoil
Ingredients
4 corn on the cob
1 cup cherry tomatoes, quartered
4 scallions, chopped
1/4 cup fresh basil or cilantro, sliced thinly
Dressing
3 tablespoons olive oil
Juice of 1 lemon
Salt and pepper to taste
Directions
1
Boil the corn until cooked through. Remove from water and let sit until cool.
2
Carefully cut the kernals off the cob and place in a bowl.
3
Add the tomatoes, scallions and fresh herb.
4
Mix the dressing separately and pour over the salad.
Toss and enjoy.
