Categories: Salad
Ingredients
- 8 medium ears sweet corn, husks removed
- 1 large sweet red pepper, chopped
- 2 cups cherry tomatoes, halved
- 1 small red onion, finely chopped
- 1/4 cup coarsely chopped fresh basil
- Dressing:
- 1/2 cup canola oil
- 1/4 cup rice vinegar
- 2 tbsp. lime juice
- 1 1/4 tsp salt
- 1/2 to 1 tsp hot pepper sauce
- 1/2 tsp garlic powder
- 1/2 tsp grated lime zest
- 1/4 tsp pepper
Directions
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Place the corn in a large stockpot; add water to cover. Bring to a boil. Cook, covered, until crisp-tender, 6-8 minutes; drain. Cool slightly. Cut corn from cobs and place in a bowl. Stir in red pepper, tomatoes and onion.
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In a small bowl, whisk dressing ingredients until blended. Pour over the corn mixture and toss to coat. Refrigerate, covered, at least 1 hour.