Recipe
Salad
Italian Tomato and Corn Salad
Primary Media
Author
Hy-Vee Test Kitchen
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Servings and Ingredients
Ingredients
Serves 12
| Quantity | Ingredient | Add |
|---|---|---|
| 4 ear(s) fresh corn, in the husks | ||
| 3 tbsp. white wine vinegar | ||
| ¼ c. Hy-Vee Select olive oil | ||
| 1 clove garlic, minced | ||
| ¼ c. minced fresh basil leaves | ||
| 1 ½ tsp. salt, divided | ||
| ¼ tsp. freshly ground black pepper, or to taste | ||
| 2 (10 ounces each) containers heirloom cherry tomatoes (may substitute cherry or grape tomatoes), halved or chopped |
Directions
- Peel husk back from corn, but do not remove. Remove silk and pull husks back over corn. Soak corn in a large bowl filled with water and 1 teaspoon salt for one hour.
- After one hour, drain corn and grill in husks over medium-high heat until outside of husks are charred and kernels are tender, about 25 minutes, turning occasionally. Remove from grill and cool.
- In a jar with a tight-fitting lid or a food storage container with a tight-sealing lid, combine vinegar, oil, garlic, basil, 1/2 teaspoon salt and pepper; shake well to blend. Set aside.
- Discard husks and cut corn off cobs. Please in a large bowl with tomatoes. Toss gently with vinaigrette to coat. Season with additional salt and pepper if desired. Refrigerate until serving.
- Serve with red and yellow tortilla chips.
Nutrition facts
Servings
70 Calories per serving
Amounts Per Serving
- Total Fat: 5g
- Cholesterol: 1mg
- Sodium: 290mg
- Total Carbohydrates: 5g
- Protein: 1g
Recipe Source:
modified from www.bonappetit.com