Tomato Corn Salad
Vegetables Recipes
Yield: 8-12 servings
Courtesy of Verrill Farm.
- 6 ears of corn, cut off the cobb
- 1 onion, diced
- 1 red pepper, diced
- 2 tablespoons Italian parsley
- 12 basil leaves, chopped
- 2 tomatoes, diced
Saute onion, pepper, and corn in a few tablespoons of olive oil over medium-high heat. Cook until ingredients begin to soften. Stir in the tomato and add the herbs. Season with salt and pepper.
Reviews by Readers
I decided to try this at the last minute as we didn't want corn on the cob yet again. And our tomatoes where coming in at an alarming rate! I won't even mention the basil *tree*! This is so good - got thumbs up from all in the family - and that's saying a lot with this crew! Thank you! – Anonymous Review
Fantastic!!! So flavorful and colorful ... everyone loved it!! I used orange peppers instead. I'll be making this salad again, for sure. – Anonymous Review
This is now one of our favorite recipes! I used green pepper and red onion. I never would have thought to use basil with corn but it is magnificent. I don't know that dried basil would work, but this is worth planting fresh! I've had to plant more, we make this so often, – Anonymous Review
Recipe would be better if it were a cold salad during summer but is great as a cool weather recipe. Yum-m-m-! – Reviewed by Faye Peters
The best way to use fresh seasonal ingredients ... superb taste!! – Anonymous Review
I've been making this for over 25 years. Exception: I allow the corn to cool, I don't cook other veggies, and I add a bit of balsamic or apple vinegar -- sometimes a bit of celery and/or fresh herbs ... My favorite summer side dish! – Reviewed by Linda Biddle
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