Sweet summer corn, crisp cucumbers and ripe juicy garden tomatoes all combined in a light and easy vinaigrette.

3 cups corn kernels (about 4 cobs of corn)

1 cup cherry tomatoes (quartered)

1 cup cucumbers (diced)

¼ cup red onion (diced)

3 tablespoons olive oil

3 tablespoons apple cider vinegar ( or rice vinegar)

a generous sprinkle of course salt

pepper to taste

1 tablespoon fresh parsley

fresh basil or dill (optional)

Either boil or grill corn. Once cooked, remove kernels from corn.
Combine all ingredients in a large bowl and gently toss.
Season with salt & pepper to taste.