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
