Ingredients20 m servings 138 cals
- Combine basil, olive oil, lime juice, sugar, salt, and pepper in a jar and screw on the lid; shake until dressing is completely blended.
- Stir corn, tomatoes, cucumber, jalapeno, and shallots together in a bowl. Drizzle dressing over corn mixture and toss to coat. Refrigerate until serving.
Per Serving: 138 calories; 7.4 g fat; 18.4 g carbohydrates; 2.7 g protein; 0 mg cholesterol; 203 mg sodium. Full nutrition
ReviewsRead all reviews 15
Really enjoyed this for lunch today along with some cheese, crackers, and fresh fruit. I don't think I would make it with anything BUT fresh corn; that crunchiness really is part of what I thin...
It is waiting in the fridge for supper tomorrow... but without the 'party-ing' time, the hubs rates it thumbs up! I used fresh corn on the cob, cut off from leftovers tonight (3 ears worth)and...
Very nice and fresh! The only change is I used a small, finely chopped Thai bird chili instead of jalapeno, as I live in Thailand and they are everywhere for free. :)
Really good. We had this on a day that was 37 outside. Very refreshing. Will make it again FOR SURE! Can't wait for the leftovers tomorrow. I did not have time to refrigerate before eating. Woul...
Made this tonight and was delighted. I used fresh corn and added a little more of the dressing, very light and refreshing.
Dressing is super easy, and the vegetables are quick to assemble . Makes a perfect summer side dish with all those fresh-from-the-garden ingredients. And it's very pretty, too, with all the re...
This is a great tasting and easy to make salad. I was surprised at how good it taste.
I made this last night even though I was skeptical because it seemed so simple. I have lots of the ingredients from our garden and so I gave it a try. It was amazingly delicious, so much so th...