Ribbons of fresh basil decorate this salad made with fresh corn, green onions, and tomatoes and dressed with sour cream and Parmesan cheese.
Preparation Time
20 mins
Cooking Time
7 mins
Total Time
27 mins
Calories
277 Calories
Recipe Instructions
Step 1
Fill a bowl with ice water. Stir sugar into a large pot filled with water; bring to a boil. Add corn; cook until kernels are softened, about 2 minutes. Drain and transfer corn to ice water until cooled; drain. Cut kernels from the cob with a sharp knife.
Step 2
Combine corn, Roma tomatoes, red bell pepper, and green onions in a bowl. Stir sour cream, mayonnaise, basil, Parmesan cheese, and cider vinegar together in a bowl until dressing is smooth; season with salt and pepper. Fold dressing into corn mixture. Chill in the refrigerator until flavors combine, 8 hours to overnight.
Ingredients
1 teaspoon salt
¼ cup white sugar
½ cup sour cream
2 tablespoons cider vinegar
1 teaspoon ground black pepper
1 bunch green onions, thinly sliced
⅓ cup mayonnaise
1 red bell pepper, minced
¼ cup shredded Parmesan cheese
2 Roma tomatoes, seeded and diced
6 ears fresh corn, shucked and desilked
¼ cup fresh basil leaves, cut into very thin strips
