Fresh Corn Salad

1. 1

   Boil the corn in a large pot for 10 minutes, drain. Put into an ice bath to cool down. Cut it off the cob when it is cool enough to handle.

2. 2

   Chop the tomatoes into small pieces, finely dice the onion and thinly slice the basil.

3. 3

   Combine the vinegars, salt and pepper in a separate small bowl. Whisk in the olive oil until smooth and well combined.

4. 4

   Combine the vegetables with the dressing in a large bowl and stir until everything is nice and coated.

* Per serving · 4 servings · Values may vary.

No additional tips available.