• Summer Corn Salad


Summer Corn Salad

By MCFM Nutrition Interns

Serves 4.


  • 4 ears of sweet corn, raw
  • 1 cup halved cherry tomatoes
  • ​1⁄4 cup diced red onion
  • 1⁄4 cup chopped basil
  • 3 ounces goat cheese, crumbled
  • 2 1⁄2 Tablespoons olive oil
  • 1 1⁄2 Tablespoons apple cider vinegar
  • 1⁄2 teaspoon salt
  • 1⁄2 teaspoon pepper


To remove corn from the cob: Stand corn upright and use a sharp knife to carefully cut off kernels. Compost the cobs and place kernels in a medium bowl with the tomatoes, onions, basil and cheese. Toss until well-combined.

In a small bowl or sealed mason jar, whisk or shake together remaining ingredients. Pour over vegetables and toss until well-coated. Taste and add more salt and pepper, if desired.

Nutrition Facts: Serving Size (95g), Calories 120 (Calories from fat 120), Total Fat 14g (Saturated Fat 4.5g, Trans Fat 0g), Cholesterol 25mg, Sodium 400mg, Total Carbohydrate 5g, Dietary Fiber 2g, Sugars 2g, Protein 5g, Vitamin A 10%, Vitamin C 10%, Calcium 2%, Iron 2%

Nutrition Facts provided by Allina Health.

Click here for more information about our Meet Your Vegetables nutrition internship!

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