Colorful tomatoes, crisp cucumbers, bell peppers, and lemon juice brighten this Fresh Basil-Corn Salad.
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
- 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.
- 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.
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