Categories: Salad

Ingredients

• 8 medium ears sweet corn, husks removed
• 1 large sweet red pepper, chopped
• 2 cups cherry tomatoes, halved
• 1 small red onion, finely chopped
• 1/4 cup coarsely chopped fresh basil
• Dressing:
• 1/2 cup canola oil
• 1/4 cup rice vinegar
• 2 tbsp. lime juice
• 1 1/4 tsp salt
• 1/2 to 1 tsp hot pepper sauce
• 1/2 tsp garlic powder
• 1/2 tsp grated lime zest
• 1/4 tsp pepper

Directions

1. Place the corn in a large stockpot; add water to cover. Bring to a boil. Cook, covered, until crisp-tender, 6-8 minutes; drain. Cool slightly. Cut corn from cobs and place in a bowl. Stir in red pepper, tomatoes and onion.

2. In a small bowl, whisk dressing ingredients until blended. Pour over the corn mixture and toss to coat. Refrigerate, covered, at least 1 hour.

Email to a friend | Print this recipe | Back