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Corn and Tomato Salad

4.6
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PREP TIME
15 min
COOKING TIME
15 min
TOTAL TIME
30 min
SERVINGS
4 servings
Salad
Corn and Tomato Salad
Ingredients
  • 6 ears corn, husked and cleaned
  • 3 large tomatoes, diced
  • 1 large onion, diced
  • 1/4 cup chopped fresh basil
  • 1/4 cup olive oil
  • 2 tablespoons white vinegar
  • salt and pepper to taste
Instructions
1
Fill a substantial container with salted water and bring it to a rolling boil.
2
Cook the corn in this boiling water for 7 to 10 minutes, or until it reaches your preferred level of tenderness.
3
Remove the corn from the water and let it cool down slightly before cutting the kernels off the cob using a sharp blade.
4
Combine the cooled corn with diced tomatoes, chopped onion, fresh basil leaves, a drizzle of oil, a splash of vinegar, and a pinch of salt and pepper in a large serving vessel.
5
Chill the mixture in the refrigerator until it's ready to be served.