Warm Tomato & Basil Corn Salad

Warm Tomato & Basil Corn Salad

         Perfect for a BBQ, work lunch, or quick Sunday dinner, this warm tomato and basil corn salad is the epitome of summer and fall! The tomato and basil give this dish some summer freshness while the corn adds a dash of sweetness and a whole lot of fall flavor. Not to mention, this dish is naturally gorgeous! I cooked mine in a cast iron skillet to get the best sear on the tomato, but any frying pan would work too.

 

 
WARM TOMATO & BASIL CORN SALAD

 

         Perfect for a BBQ, work lunch, or lazy Sunday dinner, this warm tomato and basil corn salad is the epitome of summer and fall! The tomato and basil give this dish some summer freshness while the corn adds a dash of sweetness and a whole lot of fall flavor.

 

ingredients

5 ears of corn (cooked)

2 tbsp olive oil

3 garlic gloves (chopped)

½ tsp red pepper flakes

2 cups cherry tomatoes (sliced in half)

½ cup basil leaves (roughly chopped)

½ tsp salt

½ tsp ground pepper

 

 
DIRECTIONS

Start off by cutting the cooked corn kernels off of the cob, and set aside in a large bowl. Heat the olive oil in medium pan over low heat and add the garlic and red pepper flakes. Once the garlic begins to brown (around 3-4 minutes), increase the heat to medium and add the tomatoes, salt, and pepper. Cook for 3-5 minutes until the tomatoes begin to soften, and then add the chopped basil leaves and corn. Stir on medium heat until the basil is wilted and the salad is warm. Remove the pan from the heat, serve, and enjoy! Keeps well in the fridge for 4-5 days.

 

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