Description
A refreshing salad that combines sweet corn and juicy tomatoes, perfect for summer gatherings.
Ingredients
Scale
- 4 ears of fresh corn, husked
- 2 cups cherry tomatoes, halved
- 1/2 red onion, finely chopped
- 1/4 cup fresh basil, chopped
- 1/4 cup olive oil
- 2 tablespoons red wine vinegar
- Salt and pepper to taste
Instructions
- Bring a large pot of water to a boil. Add the corn and cook for 5-7 minutes until tender.
- Remove the corn from the pot and let it cool slightly. Cut the kernels off the cob and place them in a large bowl.
- Add halved cherry tomatoes, chopped red onion, and basil to the bowl with corn.
- In a small bowl, whisk together olive oil, red wine vinegar, salt, and pepper.
- Pour the dressing over the salad and toss gently to combine.
- Serve immediately or refrigerate for 30 minutes to let the flavors meld.
Notes
- For added flavor, you can grill the corn instead of boiling it.
- Feel free to add other ingredients like avocado or feta cheese for variation.
- Prep Time: 10
- Cook Time: 7
- Category: Salad
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 150
- Sugar: 4
- Sodium: 200
- Fat: 10
- Saturated Fat: 1
- Carbohydrates: 15
- Fiber: 3
- Protein: 3
Keywords: Summer Corn and Tomato Salad, fresh salad, easy summer salad, corn salad, tomato salad