Summer Corn Salad
by Tracy Archuleta
6 ears corn, husked and cleaned
3 large tomatoes, diced
1 large red onion, diced
¼ cup chopped fresh basil
½ cup cilantro
¼ cup olive oil
2 tbsp red wine vinegar
¼ cup lemon juice
1
Cut kernels off the cob with a sharp knife. Bring a large pot of water to a boil
2
Cook corn in boiling water for 7 to 10 minutes, or until desired tenderness. Drain, cool.
3
In a large bowl, toss together the corn, tomatoes, onion, basil, oil, vinegar, lemon juice and cayenne pepper. Chill until serving.
Ingredients
6 ears corn, husked and cleaned
3 large tomatoes, diced
1 large red onion, diced
¼ cup chopped fresh basil
½ cup cilantro
¼ cup olive oil
2 tbsp red wine vinegar
¼ cup lemon juice
Directions
1
Cut kernels off the cob with a sharp knife. Bring a large pot of water to a boil
2
Cook corn in boiling water for 7 to 10 minutes, or until desired tenderness. Drain, cool.
3
In a large bowl, toss together the corn, tomatoes, onion, basil, oil, vinegar, lemon juice and cayenne pepper. Chill until serving.