Fresh Corn Salad

Dressing:
1/2 cup apple cider vinegar
2 Tbsp honey
2 Tbsp extra virgin olive oil
1 tsp sea salt
1/2 tsp ground black pepper
Whisk all dressing ingredients, set aside

Salad Ingredients:
2 cups baby spinach
1 small jalapeno seeds removed finely diced
2 Tbsp chopped fresh basil
4 Tbsp chopped fresh parsley
1 cup cherry or grape tomatoes, chopped
1 sweet red pepper diced small
1 cup diced fresh cucumber
1 small red onion, diced very small
4 ears fresh corn - cut off the kernels

Combine all Salad Ingredients immediately before serving. Whisk dressing one more time, pour over salad, & gently toss

i ate raw corn right off the stalk for the first time a couple weeks ago and was amazed at how good and sweet it was. if it's always that good, why cook it? the salad sounds great.

Seneca Chief.....Best sweet corn anywhere.

Back when I was a kid corn was cooked in sugary water to give it sweetness. Even the "sweet" corn of the day was cooked that way as the corn back then wasn't nearly as sweet as today's hybridized corns are. No need for sugar water any more.

I like to cook corn just barely at all. If in boiling water only a couple of minutes. On the grill I leave it in the shuck and cook for a short time. I like it to be crisp when I bite into it and barely cooking gets it hot but doesn't make it mushy.