Thai Basil Corn Salad
Ingredients
- 6-8 Ears of sweet corn, shucked ⓘ
- 1 Large red bell pepper, seeded and diced small ⓘ
- 10 ounces Cherry tomatoes, halved ⓘ
- 1/2 Red onion, finely diced ⓘ
- 1 Juice of one lime ⓘ
- 4 teaspoons Fresh ground black pepper ⓘ
- 1 teaspoon Coarse kosher salt
- 4 teaspoons Garlic powder ⓘ
- 4 tablespoons Extra virgin olive oil ⓘ
- 1/2 cup Rice wine vinegar ⓘ
- 1/4 cup Thai basil (or sweet) ⓘ
Instructions
- Boil shucked corn in large pot of lightly salted water for 8 minutes.
- Remove corn from water and set aside
- Whisk together oil, vinegar, lime juice, black pepper, salt, garlic and hot sauce
- Cut kernels from ears of corn and separate gently with fingers. Place in large bowl.
- Toss red bell pepper, tomatoes, red onion and basil with corn.
- Pour dressing over corn mixture and gently mix.
- Cover with plastic wrap and refrigerate at least 1 hour preferably overnight.
Nutrition & Diet Analysis (per serving)
426
kcal
21% DV
Protein
Fat
Carbs
* % Daily Values based on a 2,000 calorie diet (FDA 2020).