Summer Mexican Corn Salad Recipe

Summer Mexican Corn Salad Recipe
Mexican Corn Salad Recipe Ingredients

• 6 ears corn, husked and cleaned
• 3 large tomatoes, diced
• 1 large onion, diced
• 1/4 cup chopped fresh basil
• 1/4 cup olive oil
• 2 tablespoons white vinegar
• salt and pepper to taste

Mexican Corn Salad Recipe Instructions

First of all 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.
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