Fresh Corn and Tomato Salad

An ode to summer, perfect for seaside picnics and family get-togethers, this corn salad is a great side dish that can be made year yound.

Prep Time10

Cook Time10

Total Time20

Course: Salad, Side Dish

Cuisine: American

Servings:

Calories: 129kcal

Author: lisa

6 ears of fresh corn on the cob, peeled and cleaned see note for using frozen or canned corn
2 garlic cloves minced
4 tablespoons extra virgin olive oil divided (one tablespoon for the skillet, three for the salad’s dressing)
½ cup fresh basil julienned
2 cups tomatoes chopped
2 tablespoon red wine vinegar
Salt and freshly ground pepper

With a sharp knife, slice the corn kernels off of each cob.
Warm 1 tablespoon olive oil in a large skillet over medium heat; add the corn kernels and garlic. Sauté until the corn is tender and the garlic begins to turn golden, about five minutes.
Pour the corn and garlic into a serving bowl and allow the corn to cool slightly.
Add the basil and chopped tomatoes to the corn, stir to combine.
Whisk together the remaining olive oil and the balsamic vinegar; season with salt and pepper.
Drizzle over the salad and gently stir to combine.
Cover and refrigerate for a few hours before serving.

Frozen or canned corn can be used. 6 ears of corn will yield about 4 cups so use 4 cups of corn kernals instead.