Sweet Corn Salad


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


  1. Shuck the corn and boil for eight minutes.
  2. Drain and let cool.
  3. Cut baby heirlooms in half and roughly chop basil.
  4. 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.
  5. Refrigerate for one hour.

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