How to Make Fresh Corn Salad With Tomatoes And Basil
10 min prep time
10 min cook time
4servings
3/4 cup
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Step-By-Step Instructions:
- Bring water to a boil in a large saucepan over high heat. Add the corn, reduce heat to medium, and cook, covered, 8 minutes, or until tender-crisp when pierced with a fork. Drain in colander and run under cold water to cool quickly.
- Meanwhile, combine remaining ingredients in a medium bowl. Cut the corn off the cobb and add to the tomato mixture. Toss gently until well blended.
Nutrition facts
4 Servings
-
Serving Size
3/4 cup
-
Amount per serving
Calories
130
- % Daily value*
-
Total Fat
8g
10%-
Saturated Fat
1g
5% -
Trans Fats
0g
-
Saturated Fat
-
Cholesterol
0mg
0% -
Sodium
210mg
9% -
Total Carbohydrate
15g
5%-
Dietary Fiber
2g
7% -
Total Sugars
5g
-
Dietary Fiber
-
Protein
3g
-
Potassium
280mg
6%
Ingredients
small ears of corn (silks and husks removed)
4
grape tomatoes (halved)
3/4 cup
fresh basil leaves (chopped)
2 tbsp
salt
1/2 tsp
Extra Virgin Olive Oil
2 tbsp
cider vinegar
1 tbsp