Every summer bbq has corn on the cob, but because you often have to buy a dozen at a time there's always lots of left overs. We promised to give you some recipe ideas to use it up and this colourful and fresh corn salad couldn't be any easier! Serve it at the next bbq or take it for lunches during the week.
2 C roasted corn kernels (approx. 3 cobs)
2 tbsp red onion, finely chopped
2 tbsp each chives, mint, basil, parsley, all finely chopped
1/8 tsp sea salt
1 tbsp white wine vinegar
ground pepper to taste
Cut the corn kernels off the cobs and break up the pieces into a medium sized serving bowl. Add chopped herbs, onion, sea salt, ground pepper, and white wine vinegar and mix with a spoon until everything is well coated and combined. Serve immediately or refrigerate and allow the flavours to marry.