Summer Corn Salad


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


Bring a large pot of lightly salted water to a boil. Cook corn in boiling water for 7 to 10 minutes, or until desired tenderness. Drain, cool, and cut kernels off the cob with a sharp knife.

In a large bowl, toss together the corn, tomatoes, onion, basil, oil, vinegar, salt and pepper. Chill until serving.

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