Sweet corn, basil and tomato salad
Whip up this one while corn is still in season – and don't miss out!
This salad is great for a BBQ, picnic, or just a warm late-summer night. It doesn’t require much cooking and it is very filling. It could be your main dish. It was mine!
- 3 tablespoons olive oil
- 1 tablespoon lemon juice
- 2 cloves garlic, minced
- 1/2 teaspoon salt
- 1/4 teaspoon ground black pepper
- 4 fresh ears of corn
- 10 ounces cherry tomatoes
- 2 tablespoons chopped basil
- 1/4 cup red onion
Husk and clean the corn. Here is a quick video on the best way to husk corn.
Cut the kernels off.
Warm the olive oil in a large skillet, over a medium heat.
Add in the corn, cook until tender. Just a few minutes and then let the corn cool.
Add cooked corn to a large mixing bowl along with remaining ingredients. Mix together.
Place the mixture in the fridge for one hour before serving.
Garnish with fresh basil.
Related Topics: Salads