Corn Salad
Styled by Taylor Bennett
Photograph by Kelly Moore Clark
WHAT YOU NEED:
4 ears of corn, shucked
1/4 cup olive oil
1 cup cherry tomatoes, quartered
1 English cucumber, sliced
1/2 medium red onion, diced
1/4 cup chopped fresh herbs
2 tablespoons apple cider vinegar
1/2 teaspoon kosher salt
1/4 teaspoon ground black pepper
Grill corn over medium-high heat. Remove from heat and shave off kernels. Place the kernels, tomatoes, cucumber, red onion and herbs in a bowl. Drizzle with 2 tablespoons of olive oil, apple cider vinegar, salt and pepper and then stir together.
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