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.