Corn Salad with Basil, Tomatoes and Lime

Name: Corn Salad with Basil, Tomatoes and Lime
Prep time: 10 min
Total time: 20 min
Yield: 4 Servings
Ingredients: 6 ears of corn, cut off the cob; 1 Tablespoon olive oil; 1/2 cup green onion, thinly sliced; 1 pint cherry tomatoes, halved; 1/2 cup fresh basil leaves, chopped; 1/4 cup fresh lime juice; 1 teaspoon lime zest; Kosher salt, freshly ground pepper, to taste

By Leslie Blythe American, Corn, Salad, Vegetarian Sautéing

September 8, 2015

This Corn Salad with Basil, Tomatoes and Lime is so refreshing and it's already cut off the cob, for all those people who can't eat it!

Prep: 10 mins
Cook: 10 mins
Yields: 4 Servings

Ingredients

6 ears of corn, cut off the cob

1 Tablespoon olive oil

1/2 cup green onion, thinly sliced

1 pint cherry tomatoes, halved

1/2 cup fresh basil leaves, chopped

1/4 cup fresh lime juice

1 teaspoon lime zest

Kosher salt, freshly ground pepper, to taste

Directions

1Heat olive oil in a large skillet (preferably cast iron). Add corn kernels and sauté until it begins to char, about 10 minutes.

2Mix all the ingredients together in a large bowl and serve.

DO AHEAD:

1Corn can be made 3 hours ahead. Let stand at room temperature.

2Salad can be assembled 1 hour ahead. Let stand at room temperature.

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