- Serves: 4
- Ingredient Notes: Vegetarian, Vegan, Dairy-free, Egg-free, Gluten-free, Peanut-free, Soy-free, Tree nut-free
Ingredients
- 4 ears corn, husked
- 1 tablespoon taco seasoning
- 1 teaspoon balsamic vinegar
- 1 teaspoon olive oil
- 2 large tomatoes, diced
- 1/2 Walla Walla sweet onion, diced
- Salt and pepper, to taste
Directions
Bring a large pot of water to boil. Add corn and cook for 3 minutes. Remove from the water and set aside to cool. Once you can comfortably handle it, slice kernels off the cob and place in a mixing bowl.
Sprinkle taco seasoning, vinegar and oil on the corn. Gently toss in tomatoes and onions. Season with salt and pepper. Serve at room temperature.
Special notes:
This simple dish demands terrific peak-season produce to be great. Look for local sweet corn and tomatoes in August.
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