Tomato Corn Salad


6 ears of corn, cut off the cobb
1 onion, diced
1 red pepper, diced
2 tablespoons Italian parsley
12 basil leaves, chopped
2 tomatoes, diced


Saute onion, pepper, and corn in a few tablespoons of olive oil over medium-high heat. Cook until ingredients begin to soften. Stir in the tomato and add the herbs. Season with salt and pepper.


8-12 servings

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