Fresh Basil, Corn and Tomato Salad

Kathy W


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


★★★★★ 2 votes



  • 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

  • 3 Tbsp
    vegetable oil
  • 3 Tbsp
    cider vinegar
  • 1 1/2 Tbsp
  • 1/2 tsp
  • 1/2 tsp

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 and place in a large bowl.
  3. Add onion, tomato, cucumber and basil and gently toss.
  4. For the dressing: mix together oil, vinegar, sugar, salt and pepper.
  5. Add 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.

Printable Recipe Card

About Fresh Basil, Corn and Tomato Salad

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

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