Corn and Tomato Salad

Fresh corn and cherry tomatoes, two summer favorites, are combined with red onions and fresh basil, and tossed in a tangy red wine vinegar dressing. This easy and delicious side dish pairs perfectly with your favorite grilled meats and proteins for summer dinners and cookouts.

4.80 from 5 votes

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Course: Salad, Side Dish

Cuisine: American

Prep Time: 5

Cook Time: 10

Total Time: 15

Servings: servings

Calories: 97kcal

Author: MinShien

Ingredients

4 ears corn on the cob husked
2 cups cherry tomatoes halved
1/2 cup red onions diced
1/2 cup fresh basil chopped
2 tbsp red wine vinegar
3 tbsp extra virgin olive oil
1/2 tsp salt

Instructions

Cook corn on the cob. In a large pot, bring water to boil. Once water comes to a boil, add husked corn to water. Submerge them completely. Cook for 3 minutes. Remove promptly.
To remove corn kernels. Invert a small ramekin or bowl and place inside and at the bottom of a large mixing bowl. Stand corn on the cob on the 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.
Bring halved cherry tomatoes, diced red onions and chopped fresh basil into the large mixing bowl with corn kernels.
Make dressing. Whisk to combine red wine vinegar, olive oil and salt.
Pour dressing into mixing bowl. Toss corn and tomato mixture in dressing to combine.
Serve and enjoy!

Notes

Instead of corn on the cob, 2 cups of drained corn from a can, or 10 oz of frozen corn can be used. Frozen corn needs to be defrosted completely and pat dry before use.

Nutrition

Did you make this recipe?Take a pic and tag me at @joyous.apron, or hashtag #joyousapron on Instagram!