Ingredients:

  • 4 cups (600g) fresh corn kernels
  • 2 cups (300g) cherry or grape tomatoes, halved
  • 1/2 cup (75g) red onion, finely diced
  • 1/4 cup (15g) fresh basil or cilantro, chiffonaded
  • 3 tbsp (45ml) extra virgin olive oil
  • 2 tbsp (30ml) red wine vinegar
  • 1 tsp (5ml) honey
  • 1/2 tsp (3g) sea salt
  • 1/4 tsp (1g) cracked black pepper

Instructions:

  1. Cut the corn kernels off the cob using a downward motion. Halve the tomatoes and finely dice the red onion.
  2. Combine the olive oil, red wine vinegar, honey, sea salt, and black pepper in a mason jar. Shake vigorously for 30 seconds until the mixture is emulsified, creamy, and opaque.
  3. Place the corn, tomatoes, and onion in a large mixing bowl. Pour the dressing over the vegetables and toss gently with a silicone spatula.
  4. Fold in the fresh basil or cilantro at the very end to prevent bruising.