This vibrant and refreshing salad combines the sweetness of corn and tomatoes with the zestiness of lime and the aromatic touch of fresh basil.
Boil the corn in a large pot of salted water until tender, about 5-8 minutes.
Using fresh corn enhances the sweetness and texture of the salad.
Drain the corn and let it cool to room temperature.
Cooling the corn makes it easier to handle and cut.
Cut the kernels off the cobs and transfer them to a large bowl.
Hold the cob vertically and use a sharp knife to slice off the kernels.
Halve the cherry tomatoes and finely chop the red onion, then add them to the bowl with the corn.
Use a sharp knife for clean cuts and even pieces.
In a small bowl, whisk together the olive oil, lime juice, salt, and pepper.
Taste the dressing and adjust the seasoning to your preference.
Pour the dressing over the vegetables and toss to combine.
Toss gently to avoid crushing the vegetables.
Garnish with fresh basil leaves before serving.
Serve immediately for the freshest taste and best texture.
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