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This salad is wonderful during summer in corn and tomato country. We use corn that we steam ahead of time, and after cooling cut off the cob with a serrated knife. So colorful and healthy and light… This salad just says "Summer".


  • 1 cup corn kernels
  • 1 1/2 cup tomatoes, cut into cubes, a bit larger than dice
  • 5 large fresh basil leaves, chopped, or 1 teaspoon dried basil
  • 1 Tablespoon chopped red onion, or Vidalia onion. (optional)
  • 1 Tablespoon olive oil
  • 1 Teaspoon red wine vinegar
  • Salt and pepper to taste


  1. Mix all ingredients in large serving bowl and serve.

    Makes 4 servings.