This simple salad of fresh tomatoes and sweet corn will breathe new life into your summer picnic or backyard barbecue. Pair it with grilled burgers or steaks for a simple weeknight meal.
Game plan: The salad can be made up to 8 hours ahead, though you may want to mix the basil in at the last minute so it doesn’t wilt or discolor.
- 1Prepare an ice water bath by filling a large bowl halfway with ice and water; set aside. Bring a large pot of heavily salted water to a boil over high heat. Add the corn kernels and cook until tender, about 4 minutes. Drain and place in the ice water bath until cool, about 4 minutes.
- 2Combine the lemon juice, salt, and pepper in a large, nonreactive bowl. While continuously whisking, add the oil in a steady stream until completely incorporated. Add the remaining ingredients and the cooled corn and toss until well coated. Serve.