Fresh Corn, Sugar Snap Pea & Tomato Salad

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Preparation info

  • Serves

    6–8

    • Difficulty

      Easy

Appears in

The New Kosher

The New Kosher

By Kim Kushner

Published 2015

  • About

For this recipe, I boil ears of corn and then I cut the kernels off the cobs. It’s also a great summer salad to make with leftover ears of corn. I used to keep the corncobs in the fridge for my babies to teethe on—they loved it! The ingredients for the dressing go directly into the salad, making for a fast cleanup. Serve this salad as a side dish with grilled fish or meats. People always go crazy for it because the mix of ingredients is unusual.

Ingredients

Method