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Corn, Tomato and Basil Salad

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“This is a great salad for BBQ's or picnics. It can be made ahead of time and transports easily. I did find that it is better not to store too long because it turns the salad an unappetizing brown color otherwise. From Bon Appetit Weekend Entertaining.”
3hrs 15mins

Ingredients Nutrition


  1. Using large knife, cut corn kernels from cob.
  2. Heat 2 tablespoons oil in each of 2 heavy large skillets over medium-high heat.
  3. Add half of garlic to each skillet; sauté 1 minute.
  4. Add half of corn to each skillet; sauté until just cooked through, about 5 minutes.
  5. Remove from heat.
  6. Add half of basil to skillets.
  7. Transfer corn mixture to large bowl.
  8. Cool slightly, stirring occasionally.
  9. Stir in tomatoes, vinegar, 6 tablespoons oil and remaining basil, dividing equally.
  10. Season with salt and pepper.
  11. Cover; chill 3 hours or up to 8 hours.

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