Tomato, Sweet Corn & Basil Salad
This dish is a trifecta of tastiness. It melds three of the very best flavors of summer--juicy tomatoes, crunchy, sweet corn, and fragrant basil. There's not a whole lot more to it than that but the combination is sheer magic.
- Preparing Time: 20 minutes
- Total Time: 20 minutes
- Served Person: 5
salads
side dish
vegetables
advance
steam
summer
vegan
vegetarian
white meat free
tree nut free
nut free
gluten free
red meat free
shellfish free
dairy free
pescatarian
- 2 tablespoons sherry vinegar
- freshly ground pepper
- sea salt
- 3 ears of sweet corn
- 2 large, ripe tomatoes (i recommend using an heirloom variety because they have the bes
- 1 shallot or very small onion
- a large handful of fresh basil
- 3 tbsps olive oil
- Carbohydrate 0.0846697749864988 g
- Cholesterol 0 mg
- Fat 0.0034556 g
- Fiber 0.02809 g
- Protein 0.0139730999979998 g
- Saturated Fat 0.0010388 g
- Serving Size 1 1 Serving (6g)
- Sodium 115.6311199996 mg
- Sugar 0.0565797749864988 g
- Trans Fat 0.000148400000000001 g
- Calories 1 calories
1. Bring a pot of water to boil while you shuck the ears of corn. Drop the ears in the boiling water and cook for 8-10 minutes then remove and run under cold water to stop the cooking process. 2. Wash and chop the tomatoes into 1/2-inch cubes. Peel the shallot and mince it finely. Wash and dry the basil and chop it coarsely. Once the corn has cooled down enough to handle comfortably, cut the kernels off each cob and tease them apart by your fingers then place them in a small to medium-sized bowl, along with the tomatoes. 3. Mix the olive oil, sherry vinegar, shallot, basil, and some salt and pepper to taste then pour it over the tomatoes and corn. Stir gently to make sure everything is well coated with the dressing before serving
