Basil-Corn Salad
Angie McGowan
Updated Oct 19, 2016
It only takes 40 minutes to make this vegetarian side dish made with fresh corn, chopped tomatoes and onions. To save even more time, use whole kernel sweet corn.
Basil-Corn Salad
- Prep Time 20 min
- Total 40 min
- Servings 8
- Ingredients 9
Ingredients
- 4 ears fresh sweet corn (white, yellow or combination)
- 1 tablespoon olive oil
- 2 cups chopped tomatoes
- 1/4 cup chopped fresh basil leaves
- 1/2 teaspoon salt
- 1/2 teaspoon pepper
- 1/2 cup chopped onion
- 2 tablespoons olive oil
- 1 tablespoon white wine vinegar
Instructions
-
Step1Heat oven to 400°F. Remove husks and silks from ears of corn. Drizzle corn with 1 tablespoon olive oil; place on ungreased cookie sheet. Bake 18 to 20 minutes or until crisp-tender.
-
Step2Cool until safe enough to handle. Cut corn kernels from cobs into large bowl. Add remaining ingredients. Mix well.
-
Step3Cover and refrigerate salad until ready to serve.
Nutrition
86.8
Calories
5.7g
Total Fat
1.7g
Protein
9.1g
Total Carbohydrate
3.6g
Sugars
Nutrition Facts
Serving Size: 1 Serving
- Calories
- 86.8
- Total Fat
- 5.7g
- 9%
- Saturated Fat
- 0.8g
- 4%
- Sodium
- 153.2mg
- 6%
- Potassium
- 203.8mg
- 6%
- Total Carbohydrate
- 9.1g
- 3%
- Dietary Fiber
- 1.4g
- 5%
- Sugars
- 3.6g
- Protein
- 1.7g
% Daily Value*:
- Vitamin C
- 14%
- 14%
- Calcium
- 1%
- 1%
- Iron
- 2.20%
- 2%
Exchanges:
Tips from the Betty Crocker Kitchens
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