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Sweet Corn-Tomato Salad

I always make this for family events and parties. It reminds me of all the fun barbecues and picnics over the years. Fresh corn and basil make a huge difference in this recipe. —Jessica Kleinbaum, Plant City, Florida
  • Total Time
    Prep: 15 min. Cook: 10 min. + chilling
  • Makes
    10 servings


  • 8 medium ears sweet corn, husked
  • 1 large sweet red pepper, chopped
  • 2 cups cherry tomatoes, halved
  • 1 small red onion, finely chopped
  • 1/4 cup coarsely chopped fresh basil
  • 1/2 cup canola oil
  • 1/4 cup rice vinegar
  • 2 tablespoons lime juice
  • 1-1/4 teaspoons salt
  • 1/2 to 1 teaspoon hot pepper sauce
  • 1/2 teaspoon garlic powder
  • 1/2 teaspoon grated lime zest
  • 1/4 teaspoon pepper


  • Place corn in a large stockpot; add water to cover. Bring to a boil. Cook, covered, until crisp-tender, 6-8 minutes; drain. Cool slightly. Cut corn from cobs and place in a large bowl. Stir in red pepper, tomatoes, onion and basil.
  • In a small bowl, whisk dressing ingredients until blended. Pour over corn mixture; toss to coat. Refrigerate, covered, at least 1 hour.
Nutrition Facts
3/4 cup: 192 calories, 12g fat (1g saturated fat), 0 cholesterol, 407mg sodium, 21g carbohydrate (9g sugars, 3g fiber), 3g protein. Diabetic Exchanges: 2 fat, 1 starch, 1 vegetable.

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  • milltownt
    Sep 13, 2020

    Took this to a pot luck and received request for the recipe. We are living in fresh corn country and cutting off the cob is the best! It takes a little work but well worth the effort. Thanks for sharing.

  • Janelle
    Jun 20, 2020

    This is my go to dish in the summer for potlucks. I prefer to replace the basil with cilantro but I know not everyone can handle the taste of cilantro.

  • Beverley
    Feb 15, 2020

    Can I use canned sweet corn; if so, how much!

  • Beth
    Jun 21, 2019

    Can you use canned sweet corn and how much would you use?

  • Anonymous
    Jun 6, 2019

    nice recipe