Fresh Basil-Corn Salad
 
MAKES 4 TO 6 SERVINGS
Ingredients
  • 5 ears fresh corn, shucked
  • ¼ cup finely diced red onion
  • 1 pint multicolored tomatoes, halved
  • 1 small green bell pepper, chopped
  • 1 cup English cucumber, quartered lengthwise and sliced crosswise ½ inch thick
  • 1 teaspoon lemon zest
  • 2 tablespoons fresh lemon juice
  • ¼ cup olive oil
  • 1 teaspoon kosher salt
  • ½ teaspoon ground black pepper
  • ½ cup fresh basil, sliced into ribbons
Instructions
  1. Bring a large pot of salted water to a boil over medium-high heat. Add corn; cook for 3 minutes. Remove corn and rinse in cold water. When corn is cool enough to handle, use a sharp knife to slice kernels off each cob into a large bowl. Discard cobs.
  2. Add onion, tomatoes, bell pepper, cucumber, lemon zest and juice, oil, salt, and black pepper to corn kernels in bowl; toss until well combined. Chill for at least 1 hour. Just before serving, stir in basil.
Recipe by Southern Lady Magazine at https://southernladymagazine.com/fresh-basil-corn-salad-recipe/