Step-by-Step Guide to Prepare Super Quick Homemade Fresh basil corn salad

Fresh basil corn salad. When the corn is cool, cut the kernels off the cob, cutting close to the cob. Toss the kernels in a large bowl with the red onions, vinegar, olive oil, salt, and pepper. When corn has cooled, cut the kernels off the cob.

Serve cold or at room temperature. Remove husks and silks from ears of corn. Combine potatoes, corn, tomatoes, and bell pepper in a large bowl.

Hey everyone, it’s me, Dave, welcome to our recipe page. Today, I will show you a way to prepare a special dish, fresh basil corn salad. It is one of my favorites. This time, I’m gonna make it a little bit unique. This will be really delicious.

Fresh basil corn salad is one of the most well liked of current trending meals in the world. It is simple, it is quick, it tastes delicious. It is appreciated by millions every day. Fresh basil corn salad is something that I have loved my entire life. They are nice and they look wonderful.

When the corn is cool, cut the kernels off the cob, cutting close to the cob. Toss the kernels in a large bowl with the red onions, vinegar, olive oil, salt, and pepper. When corn has cooled, cut the kernels off the cob.

To get started with this recipe, we must prepare a few components. You can cook fresh basil corn salad using 9 ingredients and 1 steps. Here is how you cook that.

The ingredients needed to make Fresh basil corn salad:

  1. {Make ready 1 of English cucumber, cubed.
  2. {Take 1 of Large tomato, chopped.
  3. {Prepare 1/4 cup of chopped red onion.
  4. {Make ready 1 cup of cooked corn.
  5. {Prepare 1/4 cup of chopped fresh basil.
  6. {Take of Lemon juice.
  7. {Make ready of Olive oil.
  8. {Take of Sea salt.
  9. {Make ready of Pepper.

In a large bowl, combine the kernels with the oil, vinegar, scallions, salt, and pepper. Cover and refrigerate until ready to serve. Just before serving, toss in the fresh basil. Taste and adjust seasoning, if necessary.

Instructions to make Fresh basil corn salad:

  1. Chop everything up, mix and serve.

When corn is cool enough to handle, cut off the kernels with a sharp knife. In a medium bowl, whisk oil, vinegar, salt and black pepper; fold in corn, bell pepper, basil and onion. Toss the corn and tomatoes with dressing. Slice the basil into thin strips (called chiffonade). Sprinkle the salad with the ribbons of basil and serve.

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