Amagansett Corn Salad – a delicious recipe with corn, cherry tomatoes, balsamic vinegar, red onion, sugar snap peas, handful. Easy to follow and perfect for any occasion.
Serves 4
Salads
Servings:persons
1
Strip raw corn from ears. Yep, raw. You can use a fancy corn stripper or just run your chef's knife down the side of each ear about 8 times.
2
Slice all cherry tomatoes in half or quarters depending on your preference.
3
Chop the red onion into a large dice.
4
If using the sugar snap peas (they can be hard to find when the corn and tomatoes are available -- their seasons barely overlap, and even then you're likely getting corn and tomatoes from the south and sugar snaps from the North.) Anyway, if using them, cut in half or thirds to make more bite-sized. If you're not using them, and you want a little green for visual appeal, some roughly chopped basil or flat-leaf parsley will do the trick.
5
Toss all vegetables in a bowl, along with the vinegar, salt, and pepper.
6
That's it. Enjoy!
280
kcal
Calories
2
g
Fat
65
g
Carbs
7
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 8 ingredients. The key ingredients include: 8 ears of white corn, 2 quarts cherry tomatoes, 3 tablespoons high-quality balsamic vinegar, 1 medium red onion, and more.
Yes, Amagansett Corn Salad falls under the Salads category and is a great choice for this type of meal.
Keep refrigerated in an airtight container and enjoy within 1–2 days for the best freshness. Best served cold — no reheating needed.
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