Fresh corn is paired with tomatoes, red onion and fresh basil for a healthy summer side dish or potluck recipe.

Yield: 8 servings



Difficulty Rating: Easy

Nutritional Highlights: Corn is loaded with phytonutrients, and cooking releases even more of these antioxidant properties.

Recipe Created By:
Recipe From: Tennessee Home and Farm

Ingredients

  • 5 ears fresh corn, shucked
  • 4 cups cherry tomatoes, halved
  • ½ cup red onion, chopped
  • 3 tablespoons apple cider vinegar
  • 4 tablespoons extra virgin olive oil
  • 6 tablespoons fresh basil, finely chopped
  • Kosher salt
  • Pepper
 
 

Tips & Notes

• Cut corn kernels off fresh cobs safely! Cut the cob in half crosswise and stand it on its flat, cut end. Use a sharp chef’s knife and cut kernels off the ear, one side at a time.

• Is your garden overrun with zucchini squash? Try this recipe variation: Zucchini, Corn and Tomato Salad

 
 

Instructions

  1. In a large pot of boiling salted water, cook the corn for 3 minutes or until the starchiness is just gone.
  2. Drain and immerse the corn in ice water to stop the cooking and to set the color. When the corn is cool, cut the kernels off the cob.
  3. Toss the kernels in a large bowl with tomatoes, onions, vinegar and olive oil. Season to taste with salt and pepper. Just before serving, toss in the fresh basil. Serve cold or at room temperature.

Nutrition Facts (per serving): Calories – 115, Fat – 7.4g, Dietary Fiber –2.1g, Protein – 2.0g, Vitamin C – 32%, Iron – 14%.

**Nutrition information is calculated using an online calorie calculator. Variations may exist. Values are based on a 2,000-calorie diet.

Recipe From: Farm Flavor - www.farmflavor.com
http://farmflavor.com/fresh-corn-salad/
 

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Comments

  1. Debbie @ Easy Natural Food says:

    A delicious combination of ingredients! Love fresh basil in salads like this, so good! Thanks for sharing this with Summer Salad Sundays, look forward to seeing you again soon.

  2. Lisa@BlessedwithGrace says:

    This fresh corn salad recipe looks wonderful for summer. Thanks for sharing the recipe on Tempt My Tummy Tuesday.

  3. Jessy Yancey says:

    Linked up at Whole Food Wednesdays.