Summer Corn Salad



6 ears corn, husked and cleaned
10 Roma tomatoes, diced
1 large purple onion, diced
1/4 cup chopped fresh basil
1/4 cup Basil Olive Oil
2 tablespoons Aged White Balsamic Vinegar of Modena
​salt and pepper to taste



Bring a large pot of lightly salted water to a boil. Cook corn in boiling water for 7 to 10 minutes, or until desired tenderness. Drain, cool, and cut kernels off the cob with a sharp knife. In a large bowl, toss together the corn, tomatoes, onion, basil, oil, vinegar, salt and pepper. Chill until serving. Bring this to your next BBQ!


© 2014 Created by The California Olive web development team!

  • w-facebook
  • w-googleplus
  • Twitter Clean