Corn & Tomato Salad

Looking for an simple, yet no less tasty summer salad to celebrate the 4th? My easy, breezy Corn & Tomato Salad fits the bill. Just a few in-season ingredients make this dish one that you’ll make over and over and over again.

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Corn & Tomato Salad

Yield: 6

Author: Christine Van Bloem

Prep time: 10 MinCook time: 5 MinTotal time: 15 Min

Use in-season corn & tomatoes for maximum flavor with minimum effort. You'll make this dish over and over again all summer long!

Ingredients

• 6 corn ear, fresh husked, silk removed
• 1 pint(s) grape tomato halved
• 1/4 cup(s) white wine vinegar
• 1 tablespoon(s) Dijon mustard
• 1/2 cup(s) olive oil
• 1/4 cup(s) basil, fresh, cut into thin strips
• salt
• pepper

Instructions

1. Bring a large pot of water to a boil. Add 1 tablespoon of salt and the ears of corn. Cook until done, 8-10 minutes. Remove from water and allow to cool. Cut kernels away from cobs; discard cobs. Set corn aside.
2. In a large bowl, combine vinegar and mustard, whisking until combined. While whisking, slowly drizzle in olive oil. Add corn kernels, cut tomatoes, and basil. Stir well to combine. Season to taste with salt and pepper.