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Done Veg NonVeg Region

Summer Corn Salad

By: Sarah
Region: Others
Dish: Vegetarian - Salads
Servings: 4
Time to Prepare: 45 Mins


6 ears corn, husked and cleaned
3 large tomatoes, diced
1 large onion, diced
1/4 cup chopped fresh basil

1/4 cup olive oil
2 tablespoons white vinegar
salt and pepper to taste


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.
In a large bowl, toss together the corn, tomatoes, onion, basil, oil, vinegar, salt and pepper. Chill until serving.

Nutritional info

Per Serving: 305 calories; 15.6 g fat; 42.8 g carbohydrates; 6.2 g protein; 0 mg cholesterol; 9 mg sodium.


"This fresh and flavorful salad features buttery yellow corn tossed with chunks of tomato and onion with a fresh basil vinaigrette."


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