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Basil-Corn Salad

Blogger Angie McGowan of Eclectic Recipes shares a fresh corn salad recipe perfect for a potluck.

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 (2) 2 Reviews
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  • Prep Time 20 min
  • Total Time 40 min
  • Servings 8

Ingredients

4
ears fresh sweet corn (white, yellow or combination)
1
tablespoon olive oil
2
cups chopped tomatoes
1/4
cup chopped fresh basil leaves
1/2
teaspoon salt
1/2
teaspoon pepper
1/2
cup chopped onion
2
tablespoons olive oil
1
tablespoon white wine vinegar

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LOCATION

Directions

  • 1 Heat oven to 400°F. Remove husks and silks from ears of corn. Drizzle corn with 1 tablespoon olive oil; place on ungreased cookie sheet. Bake 18 to 20 minutes or until crisp-tender.
  • 2 Cool until safe enough to handle. Cut corn kernels from cobs into large bowl. Add remaining ingredients. Mix well.
  • 3 Cover and refrigerate salad until ready to serve.

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Nutrition information is calculated at the time recipes are created. We do not include optional ingredients in our calculations.
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