A hint of lime and fresh herbs bring a flavor boost to this simple, make-ahead salad.
- Servings: 8
Source: Mad Hungry, June 2011
- 6 ears corn
- 2 medium vine tomatoes, chopped
- 3 scallions, thinly sliced crosswise
- 2 sprigs fresh basil
- 1 lime, juiced
- 1/4 cup extra-virgin olive oil
- 1/2 teaspoon coarse salt
- 1/4 teaspoon ground black pepper
Remove corn kernels from cobs and place in a large bowl.
With the side of a spoon, scrape corn milk from cobs into the bowl. Add remaining ingredients and stir to combine.
Corn salad can be made a day ahead and stored in the fridge. Remove from fridge at least 30 minutes before serving.