Summer Corn Salad

 This salad is surprisingly delicious despite its simplicity.It is fresh and light, ideal for hot summer days.

Prep Time: 25 minutes

Cook Time: 20 minutes

Total Time: 45 minutes

Servings: 4

Ingredients:

6 ears corn, husked and cleaned

cherry tomatoes

1 large onion, diced

1/4 cup chopped fresh basil

1/4 cup olive oil

2 tablespoons balsamic vinegar

salt and pepper to taste


Method:

Bring a pot of lightly salted water to a boil. Cook corn in boiling water for 8 to 10 minutes, or until desired tenderness. Drain, cool, and cut kernels off the cob with a sharp knife.
In a large bowl, toss together the corn, tomatoes, onion, basil, oil, vinegar, salt and pepper. Chill until serving.