Corn and Basil Salad

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A quick, healthy salad that uses fresh or frozen corn and fresh basil oil


  • 4 ears of corn
  • 1 teaspoon vegetable oil
  • 1/2 cup diced tomato
  • 1/2 cup basil leaves (2/3 ounce weight)
  • 1/3 cup olive oil
  • 1/2 teaspoon salt


  1. Husk the corn and remove the silks.
  2. Rub each ear with some of the vegetable oil.
  3. Broil on high, 4-5 inches from the heat, turning once or twice, for 10 minutes. The corn will be browned in spots and softened all over. Remove and cool to handle.*
  4. Combine the basil, olive oil, and salt in a blender or food processor and whiz around until smooth.
  5. Cut the kernels from the corn and put in a bowl with the diced tomato.
  6. Dress the salad with the basil oil.
  7. *You can also just drop the corn into boiling water, cover and return to boil, cook for 3 minutes, then remove and proceed.

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