Summer Corn Salad Recipe from July’s Telegraph Article

Our first monthly article in the Nashua Telegraph Feast section had a delicious summer corn salad recipe:

Ingredients

  • 6 ears corn, husked and cleaned
  • 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

Directions

  1. Bring a large pot of lightly salted water to boil. Cook corn in boiling water for 7 to 10 minutes, or until desired tenderness. Drain, cool, and cur kernals off the cob with a sharp knife
  2. In a large bowl, toss together the corn, tomatoes, onion, basil, oil, vinegar, salt and pepper. Chill until serving.

 

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