preparation

4 servings

Preparation time: 25 minutes

Cook time: 3-4 minutes

1. Bring a stockpot filled 2/3 full of water to a boil. Add the corn and turn off the heat. Let the corn stand in the water for 3 to 4 minutes. Drain and let the corn cool on a plate.

2. Meanwhile, combine the onion, cherry tomatoes, parsley and scallions in a salad bowl.

3. Whisk together the ingredients for the dressing.

4. Using a sharp knife, cut the kernels off the corn cob and add the corn kernels to the salad. Add in the dressing and toss well.