15-Minute Fresh Corn & Tomato Salad
15 minServes 4–6
A bright, fresh summer salad of blanched corn kernels, sweet tomatoes, red onion, and basil in a light vinaigrette.
| prepFill a shallow pan halfway with cold water and a few handfuls of ice (ice bath for corn). | |||||
| prepBring a pot of salted water to a boil. | |||||
| 5 ears fresh corn, shucked | Blanch corn 3 min, chill in ice bath | Cut kernels from cob | Toss corn with tomatoes, onion, vinegar & oil | Season with salt & pepper | Toss in basil, taste & serve |
| 300 g sun gold tomatoes (or super ripe cherry tomatoes), halved | |||||
| 30 g very small-diced red onion | |||||
| 1 tbsp red wine vinegar | |||||
| 1 tbsp olive oil | |||||
| 10 g thinly sliced fresh basil leaves | |||||
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