Basil-Corn Summer Salad

This easy dish is versatile and inexpensive as a salad or side dish. Substitute stuffed olives for the tomatoes, if you like, or try grated red onion instead of green onion.

As long as you start with a can of corn, anything goes with this salad. For a Mexican twist, spice it up with a little chipotle seasoning and a dash of chili flakes, if you like. Olé!

While you’re thinking about corn salads, Nancy’s Summer Salad is definitely one of my favorites. I hope you’ll try it, too.

Basil-Corn Summer Salad:

Two 12 fl. oz. (314 mL) cans niblet corn

3/4 c. (185 mL) grape tomatoes or stuffed or pitted olives or a combination of both 

3 green onions (aka “spring” onions), angle-sliced thinly, including green portions

1/2 red bell pepper, seeded and diced

2 tbsp. (25 mL) lemon juice

1/4 c. (60 mL) olive oil

Freshly ground salt and pepper, to taste

3/4 c. (185 mL) fresh basil leaves, stemmed and slivered thinly

Drain corn, setting aside. Slice grape tomatoes and/or olives in half, resting cut-side down 5 or 10 min. on a paper towel, to soak up extra juices. In work bowl, combine tomatoes and/or olives with corn, green onions, and bell pepper. Cover up to 2 hr., or until needed. In a lidded jar, shake together lemon juice, olive oil, and seasonings. Pour over corn mixture and toss. Add basil leaves, tossing once more. Serve at once. Yields 4 portions.