I could eat this until corn runs out of my ears! It doesn’t get any better than this corn salad recipe. The freshness of the vegetables, the crispness of the sweet corn & the wonderful flavors of basil & balsamic. This is the perfect, healthy side dish that you won’t be able to stop eating. It may even be the star of the meal! I had no idea you could even eat corn raw, but I’m telling you it is absolutely perfect!
I learned to make this recipe at Dianne Linderman’s “Everyone Can Cook Class” right down the road from us. We made this along with her Healthier Chicken Fried Steak, Mashed Potatoes & Gravy recipe. You’ll enjoy looking at this post and seeing photos of her beautiful farm and ranch diner!
I feel so lucky to know Dianne. She is like my spirit sister. We both have the same style of cooking. Delicious food yet made healthier with more nutritious, whole ingredients. You can find her cookbook here. I highly recommend it for simple, family favorite, healthier recipes!
I couldn’t find white balsamic vinegar in town so I ordered if off Amazon. You can find it here if you have trouble finding it too. I tried it with red balsamic vinegar and it wasn’t the same.
Dianne Linderman’s Best Ever Corn Salad
Course: SidesCuisine: AmericanDifficulty: Easy8
servings161
kcal4
19
8
10
minutesA delicious, crisp, fresh corn salad with basil & tomatoes.
Ingredients
6 ears Raw Corn, husked
3 large Tomatoes, chopped
1 large Sweet Onion, diced
1/4 cup Fresh Basil, chopped
1/4 cup Olive Oil or Grape Seed Oil
1/2 cup or more to taste White Balsamic Vinegar
Garlic Salt & Pepper, to taste
Directions
- Slice corn kernels off the cob with a sharp knife.
- In a large bowl, add corn, tomatoes, onion, basil, oil, vinegar, garlic salt and pepper and toss together.
- Chill until ready to serve.
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