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Summer Corn Salad

A refreshing and vibrant salad that captures the essence of summer with sweet corn, juicy tomatoes, and fresh basil. Perfect for gatherings or as a light meal.
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Prep Time 15 minutes
Cook Time 10 minutes
Total Time 25 minutes
Servings: 6 servings
Course: Salad, Side Dish
Cuisine: American, Healthy
Calories: 150
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 6 ears corn, husked and cleaned
  • 3 large tomatoes, diced
  • 1 large onion, diced
Dressing and Seasoning
  • 1/4 cup chopped fresh basil
  • 1/4 cup olive oil
  • 2 tablespoons white vinegar
  • Salt and pepper to taste

Method
 

Preparation
  1. Gather all your ingredients.
  2. Bring a large pot of lightly salted water to a boil.
  3. Cook the corn in the boiling water for 7 to 10 minutes, or until it reaches your desired tenderness.
  4. Drain the corn, let it cool, and then cut the kernels off the cob using a sharp knife.
Assembly
  1. In a large bowl, toss the corn, diced tomatoes, onion, chopped basil, olive oil, white vinegar, salt, and pepper.
  2. Chill the salad in the refrigerator until you are ready to serve.

Notes

Perfect for meal prep. Store in an airtight container for up to three days. Not recommended to freeze due to changes in vegetable texture.