fresh basil corn and tomato salad

Name: Fresh Basil Corn and Tomato Salad
Prep time: 30 min
Cook time: 10 min
Yield: 6
Cuisine: American
Ingredients: 5 - ears corn; 1 small onion, diced; 1 medium cucumber, peeled, seeded and diced; 1 large tomato, seeded and diced; 1/4 cup(s) fresh basil, chiffonaded or chopped; DRESSING; 3 tablespoon(s) vegetable oil; 3 tablespoon(s) cider vinegar; 1 1/2 tablespoon(s) sugar; 1/2 teaspoon(s) salt; 1/2 teaspoon(s) pepper

(4 ratings)

Fresh Basil Corn and Tomato Salad in a serving bowl.

review

Blue Ribbon Recipe by

Kathy W

@Kattyw

New Carlisle, OH

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

Blue Ribbon Recipe

Filled with fresh basil, corn, and tomatoes, this is an amazing summer salad. It's fresh and filled with summer produce. Kathy's way of cooking corn in the microwave makes this a quick salad to throw together. Keeping the corn in its husk and microwaving, means the corn steams inside the husk. It's very easy to peel. Seeding the cucumber and tomato adds flavor without the extra water seeds produce. We really enjoyed the homemade vinaigrette. It's slightly sweet and tangy. The perfect summer salad for a cookout or alongside a grilled dinner.

— The Test Kitchen @kitchencrew

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(4 ratings)

yield 6 serving(s)

prep time 30 Min

cook time 10 Min

method Microwave

Ingredients For fresh basil corn and tomato salad

5

ears corn
1 sm

onion, diced
1 md

cucumber, peeled, seeded and diced
1 lg

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

How To Make fresh basil corn and tomato salad

1
Microwave corn, 2 ears at a time in the husks, for 3 1/2 minutes. Shuck and allow to cool.

2
Cut kernels off the cob.
3
Place in a large bowl.
4
Add onion, tomato, cucumber, and basil; gently toss.
5
For the dressing: mix together oil, vinegar, sugar, salt, and pepper.
6
Add to corn mixture and toss gently. Adjust salt and pepper.
7
Allow the salad to stand for 30 minutes or so before serving. Or, refrigerate for several hours. Serve cold or room temp.
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