Mix corn, tomatoes, and basil leaves together in a
bowl; add olive oil, vinegar, and salt and mix
until evenly coated.
NOTES-
If you make this 30 minutes before serving, you
can use frozen corn and leave it at room
temperature until serving. This way you will
not have to defrost ahead of time.
I’ve used canned corn in place of frozen, which is
about 1 ½ cups of corn. You can either double the
corn and use two cans, or drop the apple cider
vinegar to reduce the acid.
This is great on top of bruschetta style bread,
and could even bake it for a few moments on the
bread for an appetizer.
Originally Submitted
1/24/2017
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