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Fresh Corn Salad with Basil
Delight in the vibrant flavors of summer with this Fresh Corn Salad with Basil. This dish combines sweet, juicy corn kernels harvested at their peak, colorful cherry tomatoes bursting with flavor, and aromatic basil leaves that bring a garden-fresh touch to your table. A light and zesty lemon-olive oil dressing ties it all together, making this salad a perfect accompaniment for any summer barbecue or picnic. Enjoy the taste of sunshine in every bite!
Servings: 6
Ingredients
- Fresh corn
- 4 ears, husked
- Cherry tomatoes
- 2 cups, halved
- Red onion
- 1/2 cup, finely chopped
- Basil leaves
- 1/2 cup, torn
- Olive oil
- 3 tablespoons
- Lemon juice
- 2 tablespoons, freshly squeezed
- Salt
- 1/2 teaspoon, or to taste
- Black pepper
- 1/4 teaspoon, or to taste
Instructions
- Bring a large pot of water to a boil. Add the husked corn and cook for 3-4 minutes, until tender. Drain and let cool.
- Using a sharp knife, carefully cut the corn kernels off the cobs and transfer them to a large bowl.
- Add the halved cherry tomatoes, finely chopped red onion, and torn basil leaves to the bowl with the corn.
- In a separate small bowl, whisk together the freshly squeezed lemon juice, olive oil, salt, and black pepper until well combined.
- Pour the dressing over the salad and gently toss to combine, ensuring all ingredients are evenly coated.
- For the best flavor, refrigerate the salad for at least 30 minutes to allow the flavors to meld together.
- Serve chilled as a refreshing side dish and enjoy the burst of summer flavors!
Dietary Information
Servings: 6 • Dish Type: Salad • Prep Time: 15 minutes • Cook Time: 4 minutes • Calories: 150 • Fat: 10g • Carbs: 15g • Protein: 3g • Sodium: 200mg • Sugar: 4g
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