Summer Corn Salad

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  from Kathie Conrad


            6 ears of Corn, husked and cleaned

            1 small box of Grape Tomatoes

            1 Medium Red Onion, diced

            12 Basil Leaves, chopped

            1/4 Cup of Olive Oil

            2 Tablespoons of White Balsamic Vinegar

            Salt and Pepper to Taste


            Put 2 inches of water into a large pot and insert steamer rack. Bring to boil and add

            corn. Cover the pot and steam the corn for 11 minutes.  Cool corn by running the ears

            under cold water.  Remove cooked kernels with a sharp knife.

              Mix the Olive Oil and the White Balsamic Vinegar and add to the

            remaining ingredients, mixing thoroughly.

            Combine all remaining ingredients.  Enjoy immediately or chill until ready to serve!

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