Fresh Corn, Tomato and Basil Salad

Name: Fresh Corn, Tomato and Basil Salad
Prep time: 10 min
Total time: 10 min
Yield: Makes 6 cups
Ingredients: 3 tablespoons white wine vinegar; Kosher salt and freshly ground black pepper; u00bc cup extra-virgin olive oil; 6 ears fresh corn; 2 cups grape tomatoes, halved; u00bd cup scallions, thinly sliced; 1 cup fresh basil, chopped

By Leslie Blythe Corn, Salad Tossing

July 19, 2016

This no-cook Fresh Corn, Tomato and Basil Salad is so quick and easy to prepare. The only comment I get from this is WOW! It's the best of summer produce.

Prep: 10 mins
Yields: Makes 6 cups

Ingredients

3 tablespoons white wine vinegar

Kosher salt and freshly ground black pepper

¼ cup extra-virgin olive oil

6 ears fresh corn

2 cups grape tomatoes, halved

½ cup scallions, thinly sliced

1 cup fresh basil, chopped

Directions

1Whisk together the vinegar, 2 teaspoons salt and some pepper in a small bowl. Gradually whisk in the oil, starting with a few drops and then adding the rest in a steady stream, to make a smooth dressing.

2Shear off the corn kernels with a sharp knife over a bowl (you should have about 4 cups). Toss in the tomatoes and scallions. Pour the vinaigrette over the salad and toss to coat. Cover and let stand for at least 15 minutes and up to 2 hours. Before serving, tear the basil over the salad and stir.

Note- if you cut the corn off the cob in the center of a bundt pan, all the kernels fall in the pan.

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