Saturday, June 3, 2017

Corn Confetti Salad

Corn Confetti Salad

Summertime is the perfect time to find creative and refreshing ways to use the extra corn on the cob that is so plentiful this time of year.  Ask a Fresno native and they will tell you the Fresno State store has the best corn on the cob around!

Dorm Room Delicacy

Level of expertise
Bachelors Degree


Slice the corn off the cob, getting as much of each kernel as you can.

Wash all produce (except the onion).  Dice the jalapeno, making sure to remove the ribs and seeds.  Halve the cherry tomatoes.    Thinly slice the celery horizontally.  Finely chop the onions.

Put all ingredients into a bowl and toss to ensure it is evenly dressed.  Place in the fridge for 1 hour to chill and serve as a refreshing summertime side dish.


4 ears cooked corn

1/3 cup balsamic vinegar

2 TBSP of honey or 1 TBSP Sugar

½ tsp salt

1 small jalapeno pepper

2 cups of cherry tomatoes

2 stalks of celery,

¼ cup of white or red onion, finely chopped

3 ounces of shredded Monterey jack cheese

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