For a lightning-quick, summery salad, pair fresh corn with cherry tomatoes and chopped basil.
Slideshow: Make-Ahead Picnic Salads
Bring a large pot of salted water to boil. Fill and large bowl with ice water and set aside.
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.
In a large bowl, combine the corn, tomatoes, red onion and basil. In another bowl whisk together the vinaigrette ingredients.
Toss the corn mixture with the vinaigrette. Chill and serve.
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