Corn and Mushroom Salad with Sesame Vinaigrette

Corn and Mushroom Salad with Sesame VInaigrette

This vibrant summer salad combines almost all of Travis’s favorite vegetables. Eating in season is a great way to show kids how vibrant fresh produce can be.


  • 3 ears corn
  • 8 ounces button mushrooms, quartered
  • 2 teaspoons toasted sesame oil
  • 1 bunch cilantro, chopped
  • 1 and 1/2 cups grape tomatoes, quartered
  • 1/2 cup chopped radishes
  • 1/4 cup rice vinegar
  • 1/4 cup canola oil
  1. Shuck the corn and cut the kernels from the cob. Combine the kernels and mushrooms on a baking sheet and toss with the sesame oil. Broil for 5 minutes. Let cool slightly.
  2. In a large bowl, combine the cilantro, tomatoes, and radishes. Add the corn mixture and stir to combine.
  3. Whisk together the vinegar and canola oil. Pour of the salad, tossing to coat.

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