Ingredients
- 2 cups frozen corn kernels, thawed
- 1 pint grape tomatoes, halved
- 10 fresh basil leaves, chopped
- 3 tablespoons extra-virgin olive oil
- 1 tablespoon apple cider vinegar
- ¼ teaspoon salt (Optional)
Why You'll Love This Recipe
This salad is fresh and vibrant, combining sweet corn and juicy tomatoes with the bright flavors of basil and a tangy apple cider dressing. It’s light yet satisfying, making it perfect for warm days or as a colorful side dish.
Kitchen Tips
- Use fresh, ripe tomatoes for the best flavor and texture.
- Grill or roast the corn for a smoky depth, or use raw corn for a crisp bite.
- Let the salad sit for 10-15 minutes after tossing to allow the flavors to meld.
- Grill or roast the corn for a smoky depth, or use raw corn for a crisp bite.
- Let the salad sit for 10-15 minutes after tossing to allow the flavors to meld.
Directions
Combin the corn, chopped tomatoes, and fresh basil leaves in a large bowl. Drizzle in some olive oil and apple cider vinegar, then sprinkle a little salt over everything. Give it all a good toss so the dressing coats every bite. Taste and adjust the seasoning if you need to. Let it sit for a few minutes so the flavors can mingle before serving.
Great Ways To Serve
Serve this salad chilled or at room temperature alongside grilled chicken or fish. It also pairs well with crusty bread or can be added to a grain bowl for extra freshness.
Reheating And Storage
Store leftovers in an airtight container in the refrigerator for up to 2 days. The salad is best enjoyed fresh, as the tomatoes and dressing may cause the corn to soften over time.
