Sweet Corn Salad Sara Novak
|2 ears||sweet corn|
|½ cup||baby heirloom tomatoes|
|2 tbsp||fresh basil|
|¼ tsp||chili powder|
|1 tbsp||olive oil|
|The juice of half of a lemon|
|Sea salt and pepper to taste|
- Shuck the corn and boil for eight minutes.
- Drain and let cool.
- Cut baby heirlooms in half and roughly chop basil.
- Cut the corn off of the cob. Add corn, tomatoes, basil, and spices to a bowl and combine. Top with olive oil, lemon, salt, and pepper and stir.
- Refrigerate for one hour.
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