Recipe: Corn, Tomato and Basil Salad

Enjoy these warm end of summer days with a refreshing corn, tomato and basil salad. Providing a good source of fiber and several important vitamins and minerals, it is a bright, flavorful way to experience the Garden State's summer vegetables. 

No formal recipe is needed. Combine fresh cooked corn niblets, chopped heirloom tomatoes and basil cut or torn into small pieces. Toss with your favorite vinaigrette, and enjoy. 

Ingredients:

• 4 ears or fresh corn
• 2 large ripe tomatoes, cut in bite size pieces 
• ½ cup loosely packed basil leaves, then stacked, rolled into logs and sliced into ribbons
• ½ cup finely diced red onion 
• ¼ cup cider vinegar 
• ¼ cup olive oil 
• ½ teaspoon coarse salt 
• Freshly ground pepper 

Preparation:

1. Briefly boil corn for 5 minutes in salted water. 
2. Let cool, then remove the kernels from the cobs. 
3. In a large bowl combine all ingredients and toss to coat. 

Next Steps & Resources:

• Recipe shared by the oncology dieticians at John Theurer Cancer Center