Corn Salad

Submitted by Dane Groves

This salad makes an excellent refreshing summer dish. The punch of vinegar and basil are to die for. Best of all, if you plant basil and grape tomatoes, you already have parts of the salad fresh. Both tomatoes and basil can be easily grown in abundance in Boston. This is also a great treat to bring to a cookout, since it's both vegan and gluten-free.

Make sure when making this recipe to follow the measurements closely and adjust the seasoning to taste. Too much onion or vinegar will ruin the salad.

Adapted from Hannaford's Steak With Grilled Corn Salad recipe

Ingredients

• 1/4 teaspoon Kosher salt
• 1/4 teaspoon black pepper
• 5-6 fresh ears of corn
• 2 tablespoon Extra virgin olive oil
• 1/4 cup fresh basil, chopped
• 1 tablespoon fresh lime juice
• 1 tablespoon white wine vinegar
• 2 garlic cloves
• 1/2 teaspoon sugar
• 1/2-1 cup fresh grape tomatoes sliced in half
• 1/4 cup red onion minced
• 3 tablespoons minced scallions

Instructions

1. Boil corn until cooked. Remove from heat and let cool.
2. Using a knife, cut corn kernels from the ears.
3. Mix corn and tomatoes together in large bowl
4. Mix remaining ingredients in small bowl to create the sauce
5. Gently combine the sauce into the corn and tomatoes.
6. Add lime, vinegar, or olive oil to taste if necessary. The exact amount will vary based on the amount of corn and tomatoes.