Recipe found in All Recipes 30 Minute Meals Summer 2026 here
6 ears corn, husked and cleaned
3 large tomatoes, diced
1 large onion, diced
¼ cup chopped fresh basil
¼ cup olive oil
2 tablespoons white vinegar
salt and pepper to taste
Bring a large pot of lightly salted water to a boil. Cook corn in boiling water for 7 to 10 minutes, or until desired tenderness. Drain, cool, and cut kernels off the cob with a sharp knife.
Combine corn, tomatoes, onion, and basil in a large bowl. Whisk together olive oil and vinegar; season with salt and pepper. Pour vinaigrette over corn mixture and toss to coat. Cover and refrigerate until ready to serve.
3 large tomatoes, diced
1 large onion, diced
¼ cup chopped fresh basil
¼ cup olive oil
2 tablespoons white vinegar
salt and pepper to taste
Bring a large pot of lightly salted water to a boil. Cook corn in boiling water for 7 to 10 minutes, or until desired tenderness. Drain, cool, and cut kernels off the cob with a sharp knife.
Combine corn, tomatoes, onion, and basil in a large bowl. Whisk together olive oil and vinegar; season with salt and pepper. Pour vinaigrette over corn mixture and toss to coat. Cover and refrigerate until ready to serve.
