Chef Becky’s Summer Corn Salad with Basil and Tomatoes

Try this amazing fresh summer salad recipe!!!

Summer Corn Salad

• 6 large ears of corn
• 2 cups cherry tomatoes, cut in half
• ½ cup yellow onion, chopped fine
• 1 cup fresh basil, chopped small
• 1 teaspoon sugar
• 2 tablespoons rice vinegar
• 2 tablespoons olive oil
• 2 tablespoons mayonnaise
• 2 teaspoons salt
• ½ teaspoons black pepper

1. Bring a large pot of lightly salted water to a boil. Cook corn in boiling water for 10 minutes, or until desired tenderness. Drain, cool, and cut kernels off the cob with a sharp knife.
2. In a small glass dish, combine the sugar and the rice vinegar. Microwave on high for 30 seconds to dissolve the sugar. Add the mayonnaise and olive oil. Whisk well.
3. In a large bowl, toss together the corn, tomatoes, onion, and basil. Pour the dressing over it and season with salt and pepper. Stir well and refrigerate until serving.