A fresh, raw corn and tomato salad with a bright, light vinaigrette.
Course: Side Dish
Keyword: bbq sides, corn and tomato salad
1cupfresh basil leavesloosely packed
½cupfinely diced red onionSee Notes
2cupscherry tomatoessliced in half
¼cupextra virgin olive oil
½teaspoonground black pepper
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.
If you find red onion too strong, feel free to substitute Vidalia Onion or another sweet onion