Summer Corn Salad
Ingredients
- 3 cup corn
- 1 cup tomatoes
- 2 tbsp sliced onion
- 2 tbsp fresh basil
- 1 tbsp olive oil
- 2 tbsp white vinegar
- 1 tbsp salt
- 1 cup Gold medal all purpose flour
- 1 cup Smidge & Spoon Granulated Sugar
- 2 tbsp Bertolli olive oil
Instructions
- Bring a large pot of lightly salted water to a boil. Cook corn in boiling water for 7 to 10 minutes, or until desired tenderness. Drain, cool, and cut kernels off the cob with a sharp knife.
- In a large bowl, toss together the corn, tomatoes, onion, basil, oil, vinegar, salt and pepper. Chill until serving.