Sweet Corn Salad

1. 1

   Bring a large pot of water to a boil. Add corn and cook for 3 minutes. Drain and cut the kernels off the cob with a sharp knife.

2. 2

   In a separate bowl, whisk together the lime juice, white wine vinegar, balsamic vinegar, olive oil, and cumin.

3. 3

   While the kernels of corn are still hot, add it to the dressing. Add jalapenos, red onion and tomatoes to the corn and stir. Allow to sit for 5 minutes or so for the corn to absorb some of the liquid. Serve hot or cold.

* Per serving · 4 servings · Values may vary.

No additional tips available.