Sweet Corn, Basil, and Tomato Salad


6 ears fresh sweet corn, shucked

4 medium tomatoes, as ripe as possible

ΒΌ cup fresh basil, chopped

1 tablespoon olive oil

Salt and pepper to taste

3 ounces soft goat cheese, chilled and crumbled


Bring a large pot of water to a boil over medium high heat. Add the corn and boil for 5 minutes. Drain and let cool. Chop the tomatoes into quarters and scrape out the juice and seeds. Chop the seeded tomato into a rough dice. Slice the cooled corn kernels off and toss with the tomatoes. Chop the basil and toss with the vegetables. Add the olive oil, season to taste with salt and pepper. Crumble in the goat cheese and toss gently. Serve and enjoy!

Presented by: Angie Tillman, Registered Dietitian

Date: June 27, 2014


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