This salad is quintessential summer fare, but seen as though there were beautiful ears of corn at the market today, I thought I’d have one last hurrah with this family favorite. It’s full of flavor without a laundry list of ingredients. I love that! I told my husband over the phone today that I was making this as part of our dinner and he was a happy man!
- 1 pound baby potatoes (red, purple, etc) cut into bite size pieces
- 5 ears of corn
- 1 pint grape tomatoes, halved if rather large
- 1/4 C sliced red onion
- 1 large bunch fresh basil (fresh is key)
- 1/4 C extra-virgin olive oil
- 1 large lemon, juiced
- 1 tsp salt
- about 15 grinds freshly ground pepper
Place the potatoes in a large pot of water and bring to boil. Cook until just fork tender, about 8 minutes. Add to a large bowl.
Shuck the corn and cook in the same boiling water for 5 minutes. Drain. After cooled, use a chef’s knife to cut the kernels off each ear. Add kernels to the large bowl. Add tomatoes, onion, basil leaves, olive oil, lemon juice, salt and pepper and toss gently to combine. Serve warm or cold.
Unfortunately there’s currently no basil in my garden, so I bought the next best thing. A local health food store carries this type of fresh herbs, which are then viable enough to plant in the garden!