Sweet Corn-Tomato Salad

  1. 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 and onion.
  2. In a small bowl, whisk dressing ingredients until blended. Pour over corn mixture; toss to coat. Refrigerate, covered, at least 1 hour.

ears sweet corn, sweet red pepper, cherry tomatoes, red onion, fresh basil, canola oil, rice vinegar, lime juice, salt, hot pepper, garlic, lime zest, pepper

Taken from www.tasteofhome.com/recipes/sweet-corn-tomato-salad/ (may not work)

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