Corn and Tomato Salad
A simple side dish, perfect for summer, barbeques, potluck and camping. Corn, tomato, basil and vinegar combine for a fresh and delicious salad.
Ingredients
Ingredients
- 4 cups yellow or white corn * about 7-8 ears
- 8 oz. cherry tomatoes halved or quartered (or 1-2 large tomatoes, chopped)
- 1/3 cup red onion diced
- 1/4 cup fresh basil sliced in thin ribbons
- 2 Tbsp. red wine vinegar
- 2 Tbsp. olive oil
- 1/2 tsp. salt or to taste
- 1/4 tsp. pepper or to taste
Instructions
Directions
- If using frozen corn, thaw to room temperature.
- If using fresh corn on the cob, cook corn with your preferred method (steam, boil or microwave). Allow ears to cool, and slice the corn off the cob, carefully, with a sharp knife.
- Place corn in a medium size serving bowl. Add to the corn, the chopped tomatoes, diced red onion, sliced basil, vinegar, olive oil, salt and pepper. Stir gently to combine.
- For best flavor, let salad marinate for at least 4 hours in refrigerator.
- Serve cold or at room temperature.
Notes
One medium ear of corn yields approximately 1/2 cup of corn kernels.