Corn, Tomato & Basil Salad

Revised 2018 Apr 17

Use only the freshest, sweetest corn for this recipe. The kind thatís so tender and sweet you can eat it raw! This salad is wonderful with pretty much any grilled meal, or as part of a no-cook summer supper.

6 servings


1 tablespoon extra-virgin olive oil
1 teaspoon white wine vinegar
1/2 teaspoon fish sauce
1/4 cup red onion, finely chopped
3 cobs sweet corn
3 medium tomatoes
2 sprigs basil


In a small bowl or measuring cup, mix oil, vinegar, salt, and onion. Set dressing aside.

Husk corn and cut off kernels.

Core, seed, and chop tomatoes.

Cut basil into thin strips (chiffonade).

Toss corn and tomatoes with dressing. Sprinkle with basil and serve.

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