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.

Yields1 Serving
 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.

CategoryCooking Method

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.

SUMMER CORN SALAD

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