Rating: 4.5 stars
16 Ratings
  • 5 star values: 13
  • 4 star values: 2
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 1

This is such a fresh tasting salad with ribbons of basil leaves throughout. Add dressing in to your liking.

Recipe Summary

prep:
20 mins
cook:
7 mins
additional:
8 hrs
total:
8 hrs 27 mins
Servings:
6
Yield:
6 servings
Advertisement

Ingredients

6
Original recipe yields 6 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Fill a bowl with ice water. Stir sugar into a large pot filled with water; bring to a boil. Add corn; cook until kernels are softened, about 2 minutes. Drain and transfer corn to ice water until cooled; drain. Cut kernels from the cob with a sharp knife.

    Advertisement
  • Combine corn, Roma tomatoes, red bell pepper, and green onions in a bowl. Stir sour cream, mayonnaise, basil, Parmesan cheese, and cider vinegar together in a bowl until dressing is smooth; season with salt and pepper. Fold dressing into corn mixture. Chill in the refrigerator until flavors combine, 8 hours to overnight.

Cook's Note:

A 16-ounce package of frozen corn can be substituted for fresh corn.

Nutrition Facts

277 calories; protein 6.1g; carbohydrates 31.9g; fat 15.9g; cholesterol 16mg; sodium 539.9mg. Full Nutrition
Advertisement