Save on Pinterest

Sweet Corn-Tomato Salad

I always make this for family events and parties. It reminds me of all the fun barbecues and picnics over the years. Fresh corn and basil make a huge difference in this recipe. —Jessica Kleinbaum, Plant City, Florida
  • Total Time
    Prep: 15 min. Cook: 10 min. + chilling
  • Makes
    10 servings

Ingredients

  • 8 medium ears sweet corn, husked
  • 1 large sweet red pepper, chopped
  • 2 cups cherry tomatoes, halved
  • 1 small red onion, finely chopped
  • 1/4 cup coarsely chopped fresh basil
  • DRESSING:
  • 1/2 cup canola oil
  • 1/4 cup rice vinegar
  • 2 tablespoons lime juice
  • 1-1/4 teaspoons salt
  • 1/2 to 1 teaspoon hot pepper sauce
  • 1/2 teaspoon garlic powder
  • 1/2 teaspoon grated lime zest
  • 1/4 teaspoon pepper

Directions

  • Place corn in a large stockpot; add water to cover. Bring to a boil. Cook, covered, until crisp-tender, 6-8 minutes; drain. Cool slightly. Cut corn from cobs and place in a large bowl. Stir in red pepper, tomatoes, onion and basil.
  • In a small bowl, whisk dressing ingredients until blended. Pour over corn mixture; toss to coat. Refrigerate, covered, at least 1 hour.
Nutrition Facts
3/4 cup: 192 calories, 12g fat (1g saturated fat), 0 cholesterol, 407mg sodium, 21g carbohydrate (9g sugars, 3g fiber), 3g protein. Diabetic Exchanges: 2 fat, 1 starch, 1 vegetable.

Recommended Video