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Parve
Easy
6 Servings
Allergens 
No Allergens specified
10 Minutes
Diets
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.
6 ears corn, husks and silk removed, boiled just until tender
2 cups (4 ounces/125 grams) sugar snap peas, trimmed and julienned
3 cups (18 ounces/560 grams) mixed cherry and grape tomatoes, halved
1 handful roughly chopped fresh cilantro
1 handful roughly chopped fresh mint
1/4 cup (2 fluid ounces/60 milliliters) Kedem Red Wine Vinegar
3 tablespoons Bartnura Extra-Virgin Olive Oil
2 tablespoons sugar
1 tablespoon dried basil
dash of Haddar Kosher Salt
dash of freshly ground pepper
Use a large, sharp knife to cut the kernels off the cobs.
In a bowl, combine the corn, snap peas, tomatoes, cilantro, mint, vinegar, oil, sugar, and basil.
Season with salt and pepper and toss to mix well.
Reprinted from The New Kosher by Kim Kushner (Weldon Owen). Kim’s newest kosher cookbook is I Heart Kosher. Check her Instagram for more!
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