This easy and delicious Corn and Tomato Salad is made with fresh corn and cherry tomatoes, two summer favorites, combined with red onions and fresh basil, and tossed in a tangy red wine vinegar dressing.
Corn On The Cob Cherry Tomatoes Red Onions Fresh Basil Red Wine Vinegar Extra Virgin Olive Oil Salt
In a large pot, bring water to a boil, add husked corn, and submerge them completely. Cook for 3 minutes. Remove promptly.
Stand corn on an inverted ramekin. Using a knife, slice off corn kernels by moving knife from top to bottom of the cob, and let kernels drop into the bowl. Remove all kernels from all cobs.
Add halved cherry tomatoes, diced red onions and chopped fresh basil. To make the dressing, whisk red wine vinegar, olive oil and salt and pour over the salad.
Toss the corn and tomato mixture in dressing to combine. Serve and enjoy!