Summer Corn Salad
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recipe
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Ingredients:
-
6 ears corn, husked and cleaned
-
3 large tomatoes, diced
-
1 large onion, diced
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1/4 cup chopped fresh basil
Directions:
- Bring a large pot of lightly salted water to a boil. Cook corn in boiling water for 7 to 10 minutes, or until desired tenderness. Drain, cool, and cut kernels off the cob with a sharp knife.
- In a large bowl, toss together the corn, tomatoes, onion, basil, oil, vinegar, salt and pepper. Chill until serving.
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