Cool and Crisp Corn Salad

Tomatoes, sweet corn, and basil are featured in this fresh and easy side dish which literally bursts with summer flavor.

Summer Corn Salad

(click here to print)

4 ears of fresh corn on the cob, husked and cleaned
3 medium tomatoes, diced
1/2 large sweet onion, diced
1/4 cup fresh basil, minced
1/4 cup extra-virgin olive oil
2 Tbsp. cider vinegar
salt and freshly ground pepper to taste

Fill a large kettle halfway with water and bring to a boil.  Boil the corn for 7 minutes.

In the meantime, prepare a large bowl of ice water.  When the corn is done, immediately plunge the cobs into the ice water to stop the cooking and set the color.

Drain the corn, then cut it off of the cobs with a serrated knife.  I use a bundt cake pan to hold the cob; then the kernels fall right into the pan!  No muss, no fuss.

Combine the corn kernels, tomatoes, onions, and basil.  Whisk the oil, vinegar, salt, and pepper together and pour over the veggie mixture.  Let marinate in the refrigerator for an hour or so.  Use a slotted spoon to drain the mixture when serving.

This is great with any grilled meat you can think of!  It's sweet, savory, and crunchy all in one!
 
Linking to:

Backyard Bliss

Here are a few things from my backyard that make me happy:

My son was mowing the lawn and these creatures scattered out of one of our backyard bushes:

Flopsy, Mopsy, and Cottontail

My hydrangeas are loving the cooler days this Spring:

Tomatoes are coming in and we have picked our first of the season.

We finish ripening them on the kitchen counter so that the birds don't enjoy the fruits of our labor:

I see fire-roasted tomato salsa in my future!