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Basil-Corn Salad

Basil-Corn Salad
  • Prep 20 min
  • Total 40 min
  • Servings 8
It only takes 40 minutes to make this vegetarian side dish made with fresh corn, chopped tomatoes and onions. To save even more time, use whole kernel sweet corn.
By Angie McGowan
Updated October 19, 2016

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

Steps

  • 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.

  • To save time, use 2 cans (15.25 oz each) whole kernel sweet corn, drained, in this recipe.
  • Recipe can easily be doubled or tripled.

Nutrition Facts

Serving Size: 1 Serving
Calories
86.8
Total Fat
5.7g
9%
Saturated Fat
0.8g
4%
Sodium
153.2mg
6%
Potassium
203.8mg
6%
Total Carbohydrate
9.1g
3%
Dietary Fiber
1.4g
5%
Sugars
3.6g
Protein
1.7g
% Daily Value*:
Vitamin C
14%
14%
Calcium
1%
1%
Iron
2.20%
2%
Exchanges:
*Percent Daily Values are based on a 2,000 calorie diet.
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