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Corn, Tomato, and Basil Salad with Mustard Vinaigrette
© Todd Porter & Diane Cu

Corn, Tomato, and Basil Salad with Mustard Vinaigrette

  • SERVINGS: 4 to 6
  • FAST

For a lightning-quick, summery salad, pair fresh corn with cherry tomatoes and chopped basil.


  1. 3 ears of corn, shucked (about 3 cups)
  2. 1/2 pound cherry tomatoes, halved
  3. 3 tablespoons minced red onion
  4. 1/4 cup loosely packed chopped basil


  1. 3 tablespoons extra-virgin olive oil
  2. 1 tablespoon apple cider vinegar
  3. 1 teaspoon prepared mustard
  4. 2 cloves garlic, minced
  5. 1/2 teaspoon kosher or sea salt
  6. Fresh cracked black pepper, to taste
  1. Bring a large pot of salted water to boil. Fill and large bowl with ice water and set aside.
  2. Add the corn to the boiling water. Boil for 1 minute. Drain, quickly rinse under cold water, and then put the corn into the ice bath until fully cooled off. Drain.
  3. In a large bowl, combine the corn, tomatoes, red onion and basil. In another bowl whisk together the vinaigrette ingredients.
  4. Toss the corn mixture with the vinaigrette. Chill and serve.
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