Summer Corn Salad

This fresh and flavorful salad features buttery yellow corn tossed with chunks of tomato and onion with a fresh basil vinaigrette.

Ingredients:
Six ears corn, husked and cleaned
Three large tomatoes, diced
One large onion, diced
1/4 cup chopped fresh basil
1/4 cup olive oil
2 tablespoons white vinegar
Salt and pepper to taste

Directions:
Preheat oven to 375-degrees.

Bring a large pot of lightly salted water to a boil. Add corn and cook for seven to ten minutes, or until desired tenderness.

Drain, cool and cut kernels off the cob with a sharp knife.

In a large bowl, toss together the corn, tomatoes, onion, basil, oil, vinegar, salt and pepper.

Chill until serving.

Recipe makes four servings.