Garden Corn and Tomato Salad

Time 25 minutes
Yields Serves 8
Garden Corn and Tomato Salad

Bring a large pot of water to a boil. Add the corn and cook 3 minutes. Remove the corn from the pot and plunge into cold water to cover.


Drain the corn, then slice the kernels from the cobs: Place each cob, stem end down, on the counter and, with a sharp knife, cut down on the cob. You’ll have about 4 cups of corn.


Combine the corn, tomatoes, green onions, celery and basil in a large bowl. Add the vinegar and salt. Stir to evenly mix the ingredients.


Spoon into a lettuce-lined bowl and serve.

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