This fresh and simple salad recipe takes advantage of corn’s summer seasonal partners: tomatoes and basil. If your corn is super fresh and you enjoy the crunch, you can use raw corn.
Ingredients
SERVINGS: Five 1 cup Serving(s)
- 2 cups corn shaved from the cob (6–8 cobs)
- 1 cup halved cherry or grape tomatoes
- ⅓ cup diced radishes
- ⅓ cup diced green onions
- 1 diced avocado
- ¼ cup fresh basil chiffonade
- ¼ cup white balsamic vinegar or lime juice
- Salt and pepper to taste
Instructions
Preheat oven to 350 degrees.
Remove the very outer leaves of the husks and rinse off any dirt from the corn cobs.
Place corn cobs in their husks directly on the oven rack (it’s OK to stack) and roast for about 30 minutes, until tender.
After the corn has cooled, remove husks and shave kernels off the cob.
Chop, dice and mix all the vegetables and basil.
Drizzle with vinegar or lime juice and add salt and pepper to taste.
