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
Ingredients
- 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
- DRESSING:
- 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
Reviews
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.
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.
Can I use canned sweet corn; if so, how much!
Can you use canned sweet corn and how much would you use?
nice recipe