Confetti Corn Salad

By Moira Hodgson

Updated January 8, 2025

Total Time
20 minutes
Rating
4(14)
Comments
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Featured in: FOOD; Corn: America's Summer Preoccupation

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Ingredients

Yield:4 to 6 servings

  • 6 ears of corn

  • 1 green bell pepper

  • 1 red bell pepper

  • 2 ripe plum tomatoes

  • ½ cup chopped red onion

  • 2 tablespoons snipped basil leaves

  • 2 to 3 tablespoons tarragon vinegar

  • ½ cup extra-virgin olive oil

  • Coarse salt and freshly ground pepper to taste

Ingredient Substitution Guide
Nutritional analysis per serving (4 to 6 servings)

34 grams carbs; 303 calories; 13 grams monosaturated fat; 2 grams polyunsaturated fat; 3 grams saturated fat; 19 grams fat; 5 grams fiber; 521 milligrams sodium; 5 grams protein; 7 grams sugar

Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.

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Preparation

  1. Step 1

    Blanch the corn in salted water and drain. Seed and chop the peppers and tomatoes.

  2. Step 2

    Combined the vegetables in a serving bowl and sprinkle with basil.

  3. Step 3

    Mix the vinegar and oil and season to taste. Pour the mixture over the vegetables and toss.

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Ratings

4 out of 5
14 user ratings
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