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Corn, Tomato and Basil Salad
Corn, Tomato and Basil Salad
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6 small ears Jersey Fresh corn (bi-color, if possible)
2 TBS olive oil
6 cloves Jersey Fresh garlic, peeled and minced
¼ cup Jersey Fresh basil, thinly sliced
30 Jersey Fresh cherry tomatoes, cut in half
2 tsp wine or balsamic vinegar
kosher salt and freshly ground black pepper to taste





Cut corn kernels from cobs. Heat olive oil in a large skillet over medium-high heat. Add minced garlic. Sauté about 1 minute until it releases flavor - do not brown. Add corn kernels and sauté until just cooked through, about 4 minutes. Remove from heat. Add half of the sliced basil. Season with salt and pepper. Transfer mixture to a bowl. Cool slightly, stirring occasionally. Stir in tomatoes, vinegar, and remaining basil. Season with additional salt and pepper, if needed. Cover and chill 3 hours or up to 8 hours. Contributed by: Laurie Medeiros, Chester, NJ

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Corn, Tomato and Basil Salad
This is a QR Code
Scan here to get
this recipe on
your phone
6 small ears Jersey Fresh corn (bi-color, if possible)
2 TBS olive oil
6 cloves Jersey Fresh garlic, peeled and minced
¼ cup Jersey Fresh basil, thinly sliced
30 Jersey Fresh cherry tomatoes, cut in half
2 tsp wine or balsamic vinegar
kosher salt and freshly ground black pepper to taste





Cut corn kernels from cobs. Heat olive oil in a large skillet over medium-high heat. Add minced garlic. Sauté about 1 minute until it releases flavor - do not brown. Add corn kernels and sauté until just cooked through, about 4 minutes. Remove from heat. Add half of the sliced basil. Season with salt and pepper. Transfer mixture to a bowl. Cool slightly, stirring occasionally. Stir in tomatoes, vinegar, and remaining basil. Season with additional salt and pepper, if needed. Cover and chill 3 hours or up to 8 hours. Contributed by: Laurie Medeiros, Chester, NJ

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