Easy Cherry Tomato Corn Salad

In the summer, use fresh sweet corn off the cob. Saute the corn for five minutes in a skillet before adding it to the salad.

You will need:

• ¼ cup minced fresh basil
• 3 tablespoons olive oil
• 2 teaspoons lime juice
• 1 teaspoon white sugar
• ½ teaspoon salt
• ¼ teaspoon ground black pepper
• 2 cups frozen corn, thawed
• 2 cups cherry tomatoes, halved
• 1 cup peeled, seeded, and chopped cucumber
• 1 jalapeno pepper, seeded and chopped
• 2 shallots, minced

Instructions:

Combine basil, olive oil, lime juice, sugar, salt, and pepper in a jar and screw on the lid; shake until dressing is completely blended.

Stir corn, tomatoes, cucumber, jalapeno, and shallots together in a bowl. Drizzle dressing over corn mixture and toss to coat. Refrigerate until serving.

Prep Time: 20 mins/Cooking Time: -/ Total Time: 20 mins

Servings: 6

Calories: 138.0