Sweet Corn-Tomato Salad

Name: Sweet Corn-Tomato Salad
Prep time: 15 min
Cook time: 10 min
Total time: 25 min
Yield: 10 servings.
Ingredients: 8 medium ears sweet corn, husks removed; 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

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, husks removed
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

Directions

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 and onion.
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.

Originally published as Thai Basil Corn Salad in Taste of Home June/July 2019