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Basil-Corn Salad

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By Angie McGowan
Updated Oct 19, 2016
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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
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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

  • Step 
    1
    Heat 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.
  • Step 
    2
    Cool until safe enough to handle. Cut corn kernels from cobs into large bowl. Add remaining ingredients. Mix well.
  • Step 
    3
    Cover 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:
*Percent Daily Values are based on a 2,000 calorie diet.

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