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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. ...MORE+ LESS-

Angie McGowan Angie McGowan
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

Hide Images
  • 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

  • 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 Information

Nutrition Facts

Serving Size: 1 Serving
Calories
86.8
% Daily Value
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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