Summer Corn Salad with Tomato, Basil and Olive Oil
A vibrant chilled salad featuring sweet summer corn, ripe tomatoes, and crispy onions, brightened with basil and a tangy olive oil-vinegar dressing. Perfect for outdoor meals and easy weeknight sides.
Ingredients
- 6 ears fresh corn, husked and cleaned
- 3 large tomatoes, diced
- 1 large onion, diced
- ¼ cup fresh basil, chopped
- ¼ cup olive oil
- 2 tablespoons white vinegar
- Salt and pepper to taste
Instructions
- Preheat oven to 400°F (200°C)
- Cut kernels from corn cobs by holding the ears and slicing downward
- In a large bowl, combine corn kernels, diced tomatoes, and soaked diced onion
- In a small bowl, whisk together olive oil, white vinegar, salt, and pepper
- Add the dressing to the salad and toss gently to coat
- Chill in refrigerator for at least 1 hour before serving
Notes
Soak diced onion in water for 10 minutes to reduce sharpness
Frozen corn can be substituted if thawed after blanching
Apple cider vinegar or lemon juice offer alternative acidity
Mint or parsley works if basil is unavailable
Frozen corn can be substituted if thawed after blanching
Apple cider vinegar or lemon juice offer alternative acidity
Mint or parsley works if basil is unavailable
Nutrition
Serving: 1gCalories: 140kcalCarbohydrates: 22gProtein: 3gFat: 4gSodium: 120mgFiber: 4gSugar: 2g
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