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Corn, Tomato, and Basil Salad with Mustard Vinaigrette

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

  • Total Time:
  • Servings: 4 to 6

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  • 3 ears of corn, shucked (about 3 cups)
  • 1/2 pound cherry tomatoes, halved
  • 3 tablespoons minced red onion
  • 1/4 cup loosely packed chopped basil
  • 3 tablespoons extra-virgin olive oil
  • 1 tablespoon apple cider vinegar
  • 1 teaspoon prepared mustard
  • 2 cloves garlic, minced
  • 1/2 teaspoon kosher or sea salt
  • 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.
Contributed By Photo © Todd Porter & Diane Cu

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