Summer Corn Salad

• Vegan
• Gluten free

• Produce

  • 1 cup Cherry tomatoes
  • 1/2 cup Chiffonaded fresh basil, leaves
  • 6 ears Corn
  • 1/2 cup Red onion

• Baking & Spices

  • 1/2 tsp Black pepper, freshly ground
  • 1/2 tsp Kosher salt

• Oils & Vinegars

  • 3 tbsp Cider or red wine vinegar
  • 3 tbsp Olive oil, Extra Virgin

Found on melskitchencafe.com

Description

Ingredients

• 6 ears of corn, shucked
• 1/2 cup finely diced red onion
• 1 cup cherry tomatoes, sliced in half
• 3 tablespoons cider or red wine vinegar
• 3 tablespoons extra-virgin olive oil
• 1/2 teaspoon kosher salt
• 1/2 teaspoon freshly ground black pepper
• 1/2 cup julienned/chiffonaded fresh basil leaves

Directions

• Bring a large pot of water to a boil. When boiling, add one tablespoon sugar and one tablespoon vinegar. Add the cobs of corn to the pot of water and bring to a rolling boil. Cover the pot, remove from the heat and let the corn sit for 10 minutes. Remove the corn from the pot. When the corn is cool, cut the kernels off the cob, cutting close to the cob.
• Toss the kernels in a medium bowl with the red onions, tomatoes, vinegar, olive oil, salt, and pepper. Just before serving, toss in the fresh basil. Add additional salt and pepper to taste, if desired. Serve cold or at room temperature.