Labor Day BBQs signal the unofficial end of summer - even though summer feels like it lasts until November here in the Valley.While we are not hosting a Labor Day party this year, we will be attending one and bringing a side dish. I've decided to make a tasty, colorful salad that takes advantage of the season's fresh sweetcorn and tomatoes. This salad is easy to make and holds up well on a buffet. If you don't have access to fresh corn, frozen roasted corn in your grocer's freezer will work almost as well.
Corn Salad with Basil Vinaigrette
6 ears of corn, cooked, cleaned, and removed from the cob OR 1 – 12oz bag frozen roasted corn (Trader Joe’s is fantastic!)
3 large tomatoes, diced
1 large onion, diced
1/4 cup chopped fresh basil
1/4 cup olive oil
2 tablespoons white vinegar
salt and pepper to taste
If using frozen corn, thaw in refrigerator and drain.
In a large bowl, toss together the corn, tomatoes, onion, basil, oil, vinegar, salt and pepper. Chill at least one hour before serving.
Serves 4
6 ears of corn, cooked, cleaned, and removed from the cob OR 1 – 12oz bag frozen roasted corn (Trader Joe’s is fantastic!)
3 large tomatoes, diced
1 large onion, diced
1/4 cup chopped fresh basil
1/4 cup olive oil
2 tablespoons white vinegar
salt and pepper to taste
If using frozen corn, thaw in refrigerator and drain.
In a large bowl, toss together the corn, tomatoes, onion, basil, oil, vinegar, salt and pepper. Chill at least one hour before serving.
Serves 4
2 comments:
looks very tasty. even for someone like me who isn't a big fan of veggies.
Hey Kim! Thanks for the great recipe...I can't wait to try it. Lucky you to have a Trader Joe's so close by. I love your blog!
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