Fraser Valley Corn and Tomato Salad
Raw or barely cooked sweetcorn tossed with ripe tomatoes, red onion, basil and vinaigrette.
- Prep
- 20 min
- Cook
- 5 min
- Total
- 25 min
- Servings
- 6
- Difficulty
- Easy
- Calories
- 170 kcal
Equipment
- •Large bowl
- •Saucepan
Nutrition
Per serving, approximate
- Calories
- 170 kcal
- fat
- 8 g
- carbs
- 24 g
- protein
- 4 g
- calories
- 170
Instructions
- 1
Boil the cobs for 3 minutes, then cool them under cold water.
- 2
Cut the kernels off with a knife, standing the cobs in a bowl.
- 3
Soak the sliced onion in cold water for 10 minutes to soften its bite, then drain.
- 4
Whisk the oil, vinegar, salt and pepper.
- 5
Toss the corn, tomatoes and onion in the dressing.
- 6
Add the basil at the last moment and serve at room temperature.
Chef's tips
Salt the tomatoes 10 minutes ahead and use the juices in the dressing.
Ingredient substitutions
- basil → coriander or flat-leaf parsley
Storage
Best within a few hours; keeps 1 day refrigerated.
Common mistakes to avoid
- •Refrigerating the tomatoes, which kills the flavour
Serving suggestions
Cooked Fraser Valley Corn and Tomato Salad?
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