Corn Tomato Salad
A fresh, raw corn and tomato salad with a bright, light vinaigrette.
Servings: 10 servings
Ingredients
- 1 cup fresh basil leaves loosely packed
- ½ cup finely diced red onion See Notes
- 2 cups cherry tomatoes sliced in half
- ¼ cup cider vinegar
- ¼ cup extra virgin olive oil
- 6 ears corn
- 1 teaspoon salt
- ½ teaspoon ground black pepper
- ½ teaspoon garlic powder
Instructions
- Remove the kernels from the raw corn ears. After the kernels have been removed, run the back of your knife over the leftover cobs to "milk" the corn. Once you cannot get any more corn bits or corn milk from the cob, discard the cob.
- Add all of the other ingredients to the raw kernels, kernel bits, and corn milk. Stir to combine. You may serve immediately, or let it sit in the fridge for up to 5 days before serving.
Notes
If you find red onion too strong, feel free to substitute Vidalia Onion or another sweet onion