Corn Salad with Fresh Basil

Corn Salad with Fresh Basil is the perfect summer salad with basil, zucchini, and tomatoes with a light and refreshing vinaigrette dressing.

Servings: 8 servings

Prep Time 30

Cook Time 0

Total Time 30

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▢ 4-5 ears fresh corn on the cob, shucked and cleaned (may substitute 2 cups frozen sweet corn or canned corn, if desired)
▢ 1 medium orange sweet bell pepper, seeds and membranes removed, diced
▢ 1 medium green sweet ball pepper, seeds and membranes removed, diced
▢ 2 small zucchini, skin-on, diced
▢ 10 ounces grape tomatoes, halved lengthwise
▢ 2 medium nicely ripened avocados, peeled and diced
▢ 2 tablespoons sliced fresh basil

Prepare the dressing by placing all the ingredients into a jar or dressing cruet with a tight-fitting lid; shake well to combine; reserve.
1/4 cup olive oil , 1/4 cup red wine vinegar, 1/4 cup good olive oil, 1 teaspoon kosher salt, 1 teaspoon granulated sugar, 1/2 teaspoon ground pepper, 1 teaspoon Better than Bouillon concentrate, I used chicken flavor , 1 medium clove garlic, crushed

Place a medium-size cutting board into a large, rimmed baking sheet. Holding the ear of corn vertically on the cutting board, carefully use a knife to slice down along the cob, cutting away the kernels, rotating the cob as you go.
4-5 ears fresh corn on the cob, shucked and cleaned (may substitute 2 cups frozen sweet corn or canned corn, if desired)
As you work, move the corn kernels from the cutting board onto the baking sheet so they are out of your way. The baking sheet also helps contain corn kernels that have a tendency to "jump" around as you remove them from the cob.
Repeat with the remaining ears of corn.

Over medium-high heat, preheat a heavy-bottom skillet; add a quick swish of olive oil.
When the oil is nicely hot, add the corn in a single layer. Don't stir the corn so it can char a bit on the bottom, 1-2 minutes. Gently toss the corn, then remove from the skillet and let cool.

In the same skillet over medium-high heat, preheat the skillet once more. When the skillet is nicely hot, add the peppers and zucchini; cook for just 1 minute, then remove from heat and let cool.
1 medium orange sweet bell pepper, seeds and membranes removed, diced, 1 medium green sweet ball pepper, seeds and membranes removed, diced, 2 small zucchini, skin-on, diced

To a large serving bowl, add the cooked and cooled vegetables along with the tomatoes, avocados, and fresh basil.
10 ounces grape tomatoes, halved lengthwise, 2 medium nicely ripened avocados, peeled and diced, 2 tablespoons sliced fresh basil
Drizzle the prepared vinaigrette over the salad ingredients; gently toss to combine. Serve at once – salad is best served at room temperature. Store leftovers in refrigeration.

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