Fresh Basil, Corn and Tomato Salad

Kathy W

By
@Kattyw

Fresh is the key. Don't be tempted to use frozen corn in this salad, or dried basil - it's not the same.


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Rating:
★★★★★ 2 votes
Comments:
Serves:
6
Method:
Microwave

Ingredients

5
ears corn
1 small
onion, diced
1 medium
cucumber, peeled, seeded and diced
1 large
tomato, seeded and diced
1/4 c
fresh basil, chiffonaded or chopped

DRESSING

3 Tbsp
vegetable oil
3 Tbsp
cider vinegar
1 1/2 Tbsp
sugar
1/2 tsp
salt
1/2 tsp
pepper

Step-By-Step

1Microwave corn, 2 ears at a time in the husks, for 3 1/2 minutes. Shuck and allow to cool.
2Cut kernels off the cob and place in a large bowl.
3Add onion, tomato, cucumber and basil and gently toss.
4For the dressing: mix together oil, vinegar, sugar, salt and pepper.
5Add to corn mixture and toss gently. Adjust salt and pepper. Allow the salad to stand for 30 minutes or so before serving. Or, refrigerate for several hours. Serve cold or a room temp.

About this Recipe

Course/Dish: Other Salads
Main Ingredient: Vegetable
Regional Style: American
Dietary Needs: Vegetarian