Towards the end of summer, I start craving fresh corn, knowing the season is running short. True, I an make corn salad with frozen corn, but it just doesn't compare to fresh corn cut from the cob! As I am also a huge fan of edamame, I love this combination of fresh cut corn and edamame with halved grape tomatoes for a light summer salad!

Perfect for your Labor Day weekend!

Photo courtesy of kitchme.com

Fresh Corn Salad with Edamame and Tomatoes (adapted from kitchme.com)

Ingredients:

• 1/2 cup apple cider vinegar
• 1/8 cup sugar
• 1 teaspoon kosher salt
• 1/2 teaspoon coarsly ground black pepper
• 3 ears fresh corn
• 8 oz. frozen shelled edamame
• 20 grape tomatoes, halved
• 2 green onions, chopped
• 1/2 red onion, chopped
• 2 Tbs. fresh parsley, chopped

Directions:

1. For dressing, in a glass bowl whisk together vinegar, sugar, the 1 teaspoon kosher salt, and black pepper until sugar is dissolved. Let dressing stand while preparing salad.
2. For salad, boil corn in water 8 minutes. Let cool and cut corn kernels from cobs. Boil edamame 8 minutes and drain. 
3. In a large bowl toss corn, edamame, and all remaining ingredients.
4. To serve, transfer salad to large serving bowl. Toss with dressing. Makes 8 servings