This fast and easy raw corn salad with basil vinaigrette highlights three of summer's superstars: tomatoes, basil and sweet corn.
Author: Erin Berdan
Recipe type: Salad
Cuisine: American
Serves: 2 servings
Ingredients
Basil vinaigrette
½ small clove of garlic
Pinch of coarse salt
2 Tbsp. red wine vinegar
½ cup loosely packed basil leaves
¼ cup canola oil
¼ cup olive oil
1 tsp. smooth Dijon mustard
Freshly ground black pepper, to taste
Salad
Kernels from 1 ear of corn
14 grape and/or cherry tomatoes, halved
1 slice of onion, rings separated
Instructions
To make the vinaigrette, mash the garlic and salt with a mortar and pestle to a paste. Add the vinegar, swirl, then pour into a food processor or cup for an immersion blender. Add remaining ingredients and pulse until basil is pureed. Add pepper to taste.
To make the salad, toss the corn, tomatoes and onion in a bowl. Divide among two plates and drizzle with a little of the vinaigrette. Serve immediately.
Recipe by white plate blank slate at https://whiteplateblankslate.com/raw-corn-salad/