If you’re looking for a fresh and low-fat summertime potluck food that features locally grown produce, this fresh corn salad is quick to make and is a crowd-pleaser. If you grow your own basil, you may find yourself tired of pesto. With a recommended amount of 6 Tablespoons in this recipe, your basil won’t go to waste!
Fresh Corn Salad
5 ears fresh corn, shucked, silks removed
10-15 cherry tomatoes cut in half or quartered
1/2 medium red onion, chopped
6 tablespoons olive oil
2 tablespoons apple cider vinegar
1 teaspoon sugar
1 teaspoon kosher salt
1/2 teaspoon black pepper
6 tablespoons finely chopped fresh basil
In a large pot of boiling water, cook the corn for 3 minutes or just until the starchiness is gone. Drain and soak the corn in ice water to stop the cooking and to set the color. When the corn is cool, cut the kernels off the cob. Toss the kernels in a large bowl with tomatoes and onion. In a small separate bowl, whisk together the oil, vinegar, sugar, salt and pepper. Pour over corn mixture and toss to coat. Chill until ready to serve. Stir in basil just before serving. Serve chilled or at room temperature.
Thanks to our friends at University of Tennessee Extension for this handy printable recipe!