Scrumptious Summer Corn Salad



2 Ears of Corn, kernels cut from cob (or approx. 1.5-2 cups frozen corn, thawed and drained)

1/2 cup Sweet Onion

1/2 large or 1 medium Cucumber

1/2 Orange or Green Pepper

1 Tomato

1 small Jalapeño, seeded & finely chopped**

1/3 cup Apple Cider Vinegar

3/4 cup Honey

1 tbsp Dried Parsley

1 tbsp Dried Basil

1 tsp Sea Salt

1/2 tsp Cracked Pepper

** Be sure to save the jalapeño seeds to add a desirable amount of heat to this salad.


Combine all ingredients except for the corn in a medium-sized mixing bowl and stir until well combined.

Remove corn kernels from cob and mix into the salad.

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