Thai Basil Corn Salad

Name: Thai Basil Corn Salad
Ingredients: 6-8 Ears of sweet corn, shucked; 1 Large red bell pepper, seeded and diced small; 10 ounces Cherry tomatoes, halved; 1/2 Red onion, finely diced; 1 Juice of one lime; 4 teaspoons Fresh ground black pepper; 1 teaspoon Coarse kosher salt; 4 teaspoons Garlic powder; 4 tablespoons Extra virgin olive oil; 1/2 cup Rice wine vinegar; 1/4 cup Thai basil (or sweet); 1 teaspoon Hot sauce to taste (optional)

12 ingredients

7 steps

Ingredients

6-8 Ears of sweet corn, shucked
1 Large red bell pepper, seeded and diced small
10 ounces Cherry tomatoes, halved
1/2 Red onion, finely diced
1 Juice of one lime
4 teaspoons Fresh ground black pepper
1 teaspoon Coarse kosher salt
4 teaspoons Garlic powder
4 tablespoons Extra virgin olive oil
1/2 cup Rice wine vinegar
1/4 cup Thai basil (or sweet)
1 teaspoon Hot sauce to taste (optional)

Directions

1

Boil shucked corn in large pot of lightly salted water for 8 minutes.
2

Remove corn from water and set aside
3

Whisk together oil, vinegar, lime juice, black pepper, salt, garlic and hot sauce
4

Cut kernels from ears of corn and separate gently with fingers. Place in large bowl.
5

Toss red bell pepper, tomatoes, red onion and basil with corn.
6

Pour dressing over corn mixture and gently mix.
7

Cover with plastic wrap and refrigerate at least 1 hour preferably overnight.