Description
Embrace the vibrant flavors of summer with this Italian Corn Salad! Bursting with sweet corn, colorful veggies, and a zesty dressing, this refreshing dish is perfect for barbecues, picnics, or simply enjoying on your patio. Quick to prepare and visually stunning, it’s sure to be a hit at any gathering.
Ingredients
Scale
- 3 cups fresh corn kernels (about 4 ears of corn)
- 1 cup cherry tomatoes, halved
- 1 medium cucumber, diced
- 1/2 medium red onion, thinly sliced
- 1/4 cup fresh basil, chopped
- 3 tbsp extra virgin olive oil
- 2 tbsp balsamic vinegar
- Salt and pepper to taste
Instructions
- Cook the corn in boiling salted water for 5-7 minutes until tender yet crisp. Drain and let cool.
- While the corn cools, chop the cherry tomatoes and cucumber, and slice the red onion.
- In a large bowl, combine cooled corn kernels with chopped veggies and basil.
- Drizzle with olive oil and balsamic vinegar; season with salt and pepper.
- Toss gently until well mixed. Serve chilled or at room temperature.
- Prep Time: 15 minutes
- Cook Time: 7 minutes
- Category: Side Dish
- Method: Boiling
- Cuisine: Italian
Nutrition
- Serving Size: Approximately 1 cup (150g)
- Calories: 120
- Sugar: 5g
- Sodium: 130mg
- Fat: 8g
- Saturated Fat: 1g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 12g
- Fiber: 2g
- Protein: 3g
- Cholesterol: 0mg
Keywords: - For added creaminess, consider mixing in diced mozzarella. - If you prefer a different herb, parsley can be used as an alternative to basil. - Store leftovers in an airtight container in the fridge for up to three days.