“This is an amazingly refreshing salad. I would never have tried this recipe on my own. My brother in law made it and it is delicious. I used fresh corn, tomatoes and basil, but I would sub any of them for frozen or canned except the basil keep it fresh. Granted subbing for frozen or canned will not get a mmmmmmmmm from those that try it, but still tastey. Cook time is marinating time.”
4hrs 30mins

Ingredients Nutrition

  • 4 cups fresh corn, blanched 5 mins. and cut off the cob
  • 4 cups tomatoes, skinned and chopped
  • 1 small onion, quartered and sliced thinly (optional)
  • 12 cup vinegar, seasoned rice
  • 14 cup olive oil
  • 13 cup basil, fresh, chopped and packed
  • salt and pepper


  1. Mix seasoned rice vinegar, olive oil and packed chopped basil in a medium sized bowl.
  2. Add corn that has been cut off the cob, onions if using and tomatoes.
  3. Salt and pepper to taste.
  4. Let sit atleast 4 hours overnight is best.
  5. The longer it sits the better it gets.

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