Basil-Corn Salad

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

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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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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.

EXPERT TIPS

Expert Tips

To save time, use 2 cans (15.25 oz each) Green Giant® whole kernel sweet corn, drained, in this recipe.

Recipe can easily be doubled or tripled.

Got questions? Our experts have the answers. Ask Betty now.

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REVIEWS & COMMENTS

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Posted 8/20/2012 8:27:14 PM REPORT ABUSE calftaylor said:

Rating:

So good and so fresh! I added half a box of cooked bowtie pasta and doubled the oil and vinegar. Served with a fresh roasted chicken done on the grill. Great summer dinner! I had 3 helpings...yes, it's THAT good. MUST use fresh basil!

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