Sweet Corn Salad

Instructions

1. Step 1

   Halve the tomatoes, dice the cucumber, finely chop the red onion, and tear the basil leaves.

   Timer: 8 min (fixed)

   Ingredients used: 12.0 gr Basil, 250.0 gr Cherry Tomato, 180.0 gr Cucumber, 40.0 gr Red Onion

   Cookware: Chef Knife, cutting board

2. Step 2

   Heat a large skillet over medium heat. Add 1 tbsp (15 ml) olive oil and the corn, then cook until hot and lightly browned, stirring occasionally.

   Timer: 7 min (fixed)

   Ingredients used: 15.0 ml Olive Oil, 500.0 gr Sweet Corn

   Cookware: large skillet, wooden spoon

3. Step 3

   Spread the cooked corn on a rimmed baking sheet and let it cool until no longer hot.

   Timer: 10 min (fixed)

   Cookware: rimmed baking sheet

4. Step 4

   Whisk the remaining 2 tbsp olive oil with the apple cider vinegar, Dijon mustard, salt, and black pepper in a large mixing bowl.

   Timer: 2 min (fixed)

   Ingredients used: 30.0 ml Apple Cider Vinegar, 10.0 gr Dijon Mustard, 1.0 gr Ground Black Pepper, 30.0 ml Olive Oil, 3.0 gr Salt

   Cookware: Large Mixing Bowl, whisk

5. Step 5

   Add the cooled corn, prepared tomatoes, cucumber, red onion, and basil to the dressing. Toss until evenly coated.

   Timer: 2 min (fixed)

   Cookware: Large Mixing Bowl, Salad servers

6. Step 6

   Let the salad stand for 10 minutes, toss once more, and serve.

   Timer: 10 min (fixed)

   Cookware: Large Mixing Bowl, Salad servers