Author Notes: Delicious sweet corn with a little kick. The Thai basil elevates this corn salad to unbelievable heights. —Jessica Kleinbaum
Serves: 10-15
Ingredients
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6-8
Ears of sweet corn, shucked
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1
Large red bell pepper, seeded and diced small
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10
ounces Cherry tomatoes, halved
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1/2
Red onion, finely diced
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1
Juice of one lime
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4
teaspoons Fresh ground black pepper
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1
teaspoon Coarse kosher salt
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4
teaspoons Garlic powder
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4
tablespoons Extra virgin olive oil
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1/2
cup Rice wine vinegar
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1/4
cup Thai basil (or sweet)
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1
teaspoon Hot sauce to taste (optional)
Directions
- Boil shucked corn in large pot of lightly salted water for 8 minutes.
- Remove corn from water and set aside
- Whisk together oil, vinegar, lime juice, black pepper, salt, garlic and hot sauce
- Cut kernels from ears of corn and separate gently with fingers. Place in large bowl.
- Toss red bell pepper, tomatoes, red onion and basil with corn.
- Pour dressing over corn mixture and gently mix.
- Cover with plastic wrap and refrigerate at least 1 hour preferably overnight.