This corn salad made with fresh corn kernels and juicy tomatoes tossed in homemade basil vinaigrette is a colorful and deliciously easy side dish you'll want to make all summer!
Ingredients
- 6 earss corn , husked and cleaned
- 3 large tomatoes , diced
- 1 large onion , diced
- 0.25 cups chopped fresh basil
- 0.25 cups olive oil
- 2 tablespoons white vinegar
- salt and pepper to taste
Instructions
-
1
Gather the ingredients.
-
2
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.
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3
Toss corn, tomatoes, onion, basil, oil, vinegar, salt, and pepper in a large bowl; chill until serving.
Nutrition Facts
Per serving
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