If you're making this cherry tomato and corn salad in the summer, use fresh, sweet corn right off the cob. Just sauté the kernels for five minutes in a skillet before adding them to the salad.
Ingredients
- fresh basil: 0.25 cup (minced)
- olive oil: 3 Tbsp
- lime juice: 2 tsp
- white sugar: 1 tsp
- salt: 0.5 tsp
- ground black pepper: 0.25 tsp
- frozen corn: 2 cups (thawed)
- cherry tomatoes: 2 cups (halved)
- peeled, seeded, and chopped cucumber: 1 cup
- jalapeño pepper: 1 piece (chopped)
- shallots: 2 piece (minced)
Metric Conversion
Stages of cooking
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Combine basil, olive oil, lime juice, sugar, salt, and pepper in a jar. Screw on the lid and shake until dressing is completely blended.
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Stir corn, tomatoes, cucumber, jalapeño, and shallots together in a bowl. Drizzle dressing over corn mixture and toss to coat. Refrigerate until ready to serve.
