Corn salad is perfect for a barbecue and the summer season. The beautiful color and taste screams summertime. I like to use fresh corn in this recipe.
Ingredients
Servings 12
- 4 cobs of corn
- 1 cup cherry tomatoes chopped
- 1 purple onion diced
- 3 tablespoons red wine vinegar
- 3 tablespoons olive oil
- 1 teaspoon kosher salt
- ½ teaspoon fresh black pepper
- ½ cup fresh basil
Nutritional Facts
Nutrition Facts
Classic Corn Salad
Amount per Serving
Calories
64
% Daily Value*
Fat
4
g
6
%
Saturated Fat
1
g
6
%
Trans Fat
0.003
g
Polyunsaturated Fat
1
g
Monounsaturated Fat
3
g
Sodium
200
mg
9
%
Potassium
127
mg
4
%
Carbohydrates
7
g
2
%
Fiber
1
g
4
%
Sugar
3
g
3
%
Protein
1
g
2
%
Vitamin A
170
IU
3
%
Vitamin C
6
mg
7
%
Calcium
7
mg
1
%
Iron
0.3
mg
2
%
* Percent Daily Values are based on a 2000 calorie diet.
Instructions
- Cook the corn, either in the microwave (2 minutes on high for each cob), on the grill (about 6 minutes, turning) or placed in a pot of boiling water (cover the pot and turn off the heat).
- Allow the corn to cool completely.
- Slice the kernels off the cob.
- Place the corn kernels in a bowl.
- Add the chopped tomatoes, diced onion, vinegar, oil, salt, and pepper. Toss to combine.
- Add the fresh basil and serve.
