Sweet corn is in season and available in local grocery stores and at farmers markets throughout the Northwest, so this is a perfect time to make Corn and Sweet Onion Salad.
This is my adaptation of The Barefoot Contessa‘s “Fresh Corn Salad,” which I modify by using Walla Walla sweet onions and adding tomatoes. It’s a fabulous last-minute salad to take to a potluck and is best eaten the day you make it, though the salad will last up to three days in the refrigerator. Continue reading
Thyme with Sage 