Ingredients
Scale
2 cups fresh corn kernels (from about 3 ears) or thawed frozen corn
1 1/2 cups cherry tomatoes, halved
1/4 cup red onion, finely chopped
1/4 cup fresh basil leaves, chopped
2 tablespoons olive oil
1 tablespoon red wine vinegar or lemon juice
Salt and black pepper, to taste
Optional: 1/4 cup crumbled feta or goat cheese
Instructions
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If using fresh corn, blanch in boiling water for 2–3 minutes, then cool and cut off the kernels.
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In a large bowl, combine corn, cherry tomatoes, red onion, and basil.
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Drizzle with olive oil and vinegar or lemon juice. Season with salt and pepper.
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Toss gently to combine and let sit for 10–15 minutes to allow flavors to meld.
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Top with crumbled cheese if desired before serving.