Fresh Corn and Tomato Salad |
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Prep Time: 10 Minutes Cook Time: 0 Minutes |
Ready In: 10 Minutes Servings: 6 |
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This simple salad of fresh tomatoes and sweet corn will breathe new life into your summer picnic or backyard barbecue. Pair it with grilled burgers or steaks for a simple weeknight meal. Ingredients:
5 cups corn kernels, sweet white (from about 7 to 8 medium cobs) |
2 tablespoons lemon juice |
1 1/2 teaspoons kosher salt |
1/4 teaspoon black pepper, freshly ground |
3 tablespoons extra-virgin olive oil |
10 ounces cherry tomatoes or 10 ounces red pear tomatoes, halved |
1/2 cup red onion, small-dice |
1/4 cup fresh basil, thinly sliced |
Directions:
1. Prepare an ice water bath by filling a large bowl halfway with ice and water; set aside. Bring a large pot of heavily salted water to a boil over high heat. Add the corn kernels and cook until tender, about 4 minutes. Drain and place in the ice water bath until cool, about 4 minutes.
2. Combine the lemon juice, salt, and pepper in a large, nonreactive bowl. While continuously whisking, add the oil in a steady stream until completely incorporated. Add the remaining ingredients and the cooled corn and toss until well coated. Serve.
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