Fresh basil corn salad. Create Flavorful Meals With McCormick Sweet Basil Leaves. When the corn is cool, cut the kernels off the cob, cutting close to the cob. Toss the kernels in a large bowl with the red onions, vinegar, olive oil, salt, and pepper.

Drain corn and prevent further cooking by plunging into the bowl of ice water. When corn has cooled, cut the kernels off the cob. Toss the cut corn with the onions, vinegar, olive oil, salt and pepper. You can have Fresh basil corn salad using 9 ingredients and 1 steps. Here is how you cook that.

Ingredients of Fresh basil corn salad

You need 1 of English cucumber, cubed.
You need 1 of Large tomato, chopped.
Prepare 1/4 cup of chopped red onion.
You need 1 cup of cooked corn.
You need 1/4 cup of chopped fresh basil.
It's of Lemon juice.
You need of Olive oil.
It's of Sea salt.
You need of Pepper.

Add the fresh basil just before serving. Remove husks and silks from ears of corn. Add corn kernels and potatoes to onion mixture; stir mixture, lightly mashing together, until creamy. Season to taste with salt and pepper; garnish.

Fresh basil corn salad step by step

Chop everything up, mix and serve.

Every time I taste this salad, I think, this is what summer tastes like. Between the crisp corn kernels, the juicy tomatoes, and the sweet, spicy basil, I'm instantly reminded that this is the salad I want to eat all season long. And as all good summer recipes should be, it's simple, bursting with bright, fresh flavors, and ready to be served with anything you're grilling. While in the states for a vacation this summer, I took advantage of the overload of gorgeous heirloom tomatoes, fresh ears of corn, and generous bunches of basil at the farmers' markets to make this salad over and over (and over and over) again. Romain agreed with me that we could eat this every day.