Summer Corn Salad recipe

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Ingredients

6 ears corn, husked and cleaned
3 large tomatoes, diced
1 large onion, diced
¼ cup chopped fresh basil
¼ cup olive oil
2 tablespoons white vinegar
salt and pepper to taste

Nutrition Info

305.5 calories
carbohydrate: 42.8 g
cholesterol: : -
fat: 15.6 g
fiber: 6.1 g
protein: 6.2 g
saturatedFat: 2.2 g
servingSize: -
sodium: 8.7 mg
sugar: 9.5 g
transFat: : -
unsaturatedFat: : -

Directions

  1. Bring a large pot of lightly salted water to a boil. Cook corn in boiling water for 7 to 10 minutes, or until desired tenderness. Drain, cool, and cut kernels off the cob with a sharp knife.

  2. In a large bowl, toss together the corn, tomatoes, onion, basil, oil, vinegar, salt and pepper. Chill until serving.

Recipe Yield

4 servings

Recipe Note

This fresh and flavorful salad features buttery yellow corn tossed with chunks of tomato and onion with a fresh basil vinaigrette.

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