Summer Corn Salad


Summer Corn Salad

  • 6 earscorn, husked and cleaned
  • 3 largetomatoes, diced
  • 1 largeonion, diced
  • 1/4 cupchopped fresh basil
  • 1/4 cupolive oil
  • 2 tablespoonswhite vinegar
  • salt and pepper to taste

    Summer Corn Salad

  • Directions

    1. Bring a large pot of lightly salted water to a boil. Cook corn in boiling water for 7 to 10 minutes, or until desired tenderness. Drain, cool, and cut kernels off the cob with a sharp knife.
    2. In a large bowl, toss together the corn, tomatoes, onion, basil, oil, vinegar, salt and pepper. Chill until serving.

View original post

Leave a Reply

Please log in using one of these methods to post your comment: Logo

You are commenting using your account. Log Out /  Change )

Google+ photo

You are commenting using your Google+ account. Log Out /  Change )

Twitter picture

You are commenting using your Twitter account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )

Connecting to %s