Sweet Corn, Tomato, and Basil Salad
Ingredients
- 6 ears sweet corn, in husks
- 2 tablespoons apple cider vinegar
- 1/2 teaspoon Kosher salt
- 1/2 teaspoon black pepper
- 1/4 cup extra virgin olive oil
- 1 cup grape tomatoes (1/2 of a pint container)
- 1/4 cup fresh basil, chopped
Instructions
- Preheat the oven to 350℉.
- Prepare the corn.
Trim the silks and any loose leaves. Place the corn, in husks, directly on the center rack in the oven. Bake for 30 minutes. Remove from the oven and allow to cool.
- Whisk the dressing.
Add the vinegar, salt, and pepper to a small bowl, Slowly whisk in the olive oil to emulsify.
- Prepare the salad.
Once the corn has cooled, remove from the cob with a knife. Slice the tomatoes in half and chop the basil. Add to a large bowl and mix together with the dressing. Serve immediately or chill.
sides, fresh, vegetarian, vegan