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