Corn and Tomato Salad
"This is an easy and tasty salad recipe received from a friend."
photo by Rita1652
- Ready In:
- 3hrs 10mins
- Ingredients:
- 7
- Serves:
-
8-10
ingredients
- 6 large ears white corn, husked
- 5 tablespoons olive oil, divided
- 3 garlic cloves, finely chopped
- 1⁄2 cup fresh basil, thinly sliced and divided
- 5 plum tomatoes, seeded and chopped
- 3 tablespoons balsamic vinegar
- salt and pepper, to taste
directions
- Remove corn kernels from cob.
- Heat 2 tablespoons olive oil in a skillet over medium-high heat. Add garlic and saute 1 minute. Add corn and saute for an additional 5 minutes.
- Add 1/4 c of basil and transfer mixture to a large bowl.
- Cool slightly.
- Stir in tomatoes, balsamic vinegar, and the remaining olive oil and basil.
- Season with salt and pepper.
- Chill for 3-8 hours before serving.
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Reviews
-
I made for 2 and had half leftover. Used roasted frozen corn. Great for a hot summer day! Thanks! -
Loved this salad! To lighten it up a bit, I used fat-free Italian dressing instead of the olive oil, otherwise made as directed. I liked the smokiness the sauteing of the corn added. Great salad for BBQ's or potlucks - thanks for sharing the recipe! -
This is a five-star recipe with winter tomatoes and frozen corn. I can only imagine how good it's going to be when summer comes around! -
I made for 2 and had it for lunch today. I put a little in a cheese quesadilla and ate the rest with chips. Was really fresh tasting; I loved the balsalmic vinegar, it gave it a nice bite. Will be made again next summer with fresh corn. Made for Everyday Holiday. -
A very nice, refreshing summer salad. I love any salad made with balsamic vinegar so will definitely make this again!
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Tweaks
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Loved this salad! To lighten it up a bit, I used fat-free Italian dressing instead of the olive oil, otherwise made as directed. I liked the smokiness the sauteing of the corn added. Great salad for BBQ's or potlucks - thanks for sharing the recipe!
