Creamy Cherry Tomato Salad with Fresh Basil, Corn and Onion


This cherry tomato-corn salad holds up well for summer picnics. Simply cut the raw corn from the cob -- no need to even cook it. Raisins are a surprise sweet addition.

Prep Time:
30 mins
Total Time:
30 mins
8 servings


  • 2 pints cherry tomatoes, halved

  • salt, to taste

  • ¼ cup mayonnaise

  • ¼ cup sour cream

  • 2 tablespoons rice wine vinegar

  • 1 garlic clove, minced

  • 3 cups fresh corn kernels

  • ¼ cup torn basil leaves

  • 1 small red onion, quartered and thinly sliced

  • ½ cup raisins

  • salt and pepper to taste


  1. Salt tomatoes in a bowl and set aside. Whisk together mayonnaise, sour cream, vinegar and garlic; set aside. Add corn, basil, onion and raisins to tomatoes. Season with salt and pepper, and toss with dressing.


Copyright 2006 USA WEEKEND and columnist Pam Anderson. All rights reserved.

Nutrition Facts (per serving)

170 Calories
8g Fat
26g Carbs
3g Protein
Nutrition Facts
Servings Per Recipe 8
Calories 170
% Daily Value *
Total Fat 8g 10%
Saturated Fat 2g 10%
Cholesterol 6mg 2%
Sodium 53mg 2%
Total Carbohydrate 26g 9%
Dietary Fiber 3g 10%
Total Sugars 9g
Protein 3g
Vitamin C 20mg 98%
Calcium 25mg 2%
Iron 1mg 5%
Potassium 401mg 9%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.

(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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