Every time you host a corn roast or boil, there seems to be way too much corn on the cob leftover. That’s when you’ll be glad to have this fresh corn salad in your repertoire. It’s the perfect complement for the healthy protein of your choice – shrimp, chicken, beef, or tofu, grilled on the BBQ

 

5 cobs of corn, boiled or grilled

1 small red onion, finely sliced

1/4 cup Patience Fruit & Co Classic Dried Cranberries

3 tablespoons apple cider vinegar

3 tablespoons olive oil

Salt and pepper to taste

1/2 cup fresh coriander leaves, sliced with scissors, for the garnish

 

  1. Remove corn from cobs. Place in a large bowl.
  2. Add red onion, dried cranberries, apple cider vinegar, olive oil, salt, and pepper. Garnish with coriander leaves.

patiencefruitco.com