Ingredients Jump to Instructions ↓

  1. 5 cups sweet white corn kernels, from

  2. 7 to 8 medium cobs

  3. 2 tablespoons lemon juice

  4. 1 1/2 teaspoons kosher salt

  5. 1/4 teaspoon freshly ground black pepper

  6. 3 tablespoons extra-virgin olive oil

  7. 1 10-ounce container cherry or pear tomatoes, halved

  8. 1/2 cup red onion, small dice

  9. 1/4 cup fresh basil, thinly sliced

Instructions Jump to Ingredients ↑

  1. Prepare an ice water bath by filling a large bowl halfway with ice and water; set aside. Bring a large pot of heavily salted water to a boil over high heat. Add corn kernels and cook until tender, about 4 minutes. Drain and place in the ice water bath until cool, about 4 minutes. Combine lemon juice, salt, and pepper in a large nonreactive bowl. While continuously whisking, add oil in a steady stream until completely incorporated. Add remaining ingredients and cooled corn and toss until well coated. Serve now!!!.


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