Corn Salad

Ingredients

• 6 ears corn on the cob – kernels cut from cob
• 2 cups cherry tomatoes – halved
• 1 medium red bell pepper – small dice
• 0.5 cups red onion – finely chopped
• 1 small jalapeño – seeded and minced
• 0.5 cups fresh basil leaves – chopped
• 0.25 cups fresh flat-leaf parsley – chopped
• 0.25 cups extra-virgin olive oil
• 2 tbsp apple cider vinegar
• 1 tbsp lemon juice – freshly squeezed
• 1 tsp Dijon mustard
• 1 tsp granulated sugar
• 1 clove garlic – finely grated
• 1.25 tsp kosher salt
• 0.5 tsp black pepper – freshly ground

Instructions

1. Shuck the corn and cut the kernels from 6 ears; collect them in a large mixing bowl.
2. Add 2 cups halved cherry tomatoes, 1 medium red bell pepper (small dice), 0.5 cup finely chopped red onion, 1 small jalapeño (seeded and minced), 0.5 cup chopped fresh basil, and 0.25 cup chopped flat-leaf parsley to the bowl.
3. In a small bowl, whisk together 0.25 cup extra-virgin olive oil, 2 tbsp apple cider vinegar, 1 tbsp freshly squeezed lemon juice, 1 tsp Dijon mustard, 1 tsp granulated sugar, 1 finely grated garlic clove, 1.25 tsp kosher salt, and 0.5 tsp freshly ground black pepper until emulsified.
4. Pour the dressing over the salad and toss until evenly coated. Let stand 10 minutes, tossing once, until flavors meld and the corn softens slightly.
5. Toss again, taste, and serve cool or at room temperature.