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Basil-Corn Salad

Ingredients

4ears fresh sweet corn (white, yellow or combination)
1tablespoon olive oil
2cups chopped tomatoes
1/4cup chopped fresh basil leaves
1/2teaspoon salt
1/2teaspoon pepper
1/2cup chopped onion
2tablespoons olive oil
1tablespoon white wine vinegar

Directions

  • 1 Heat oven to 400°F. Remove husks and silks from ears of corn. Drizzle corn with 1 tablespoon olive oil; place on ungreased cookie sheet. Bake 18 to 20 minutes or until crisp-tender.
  • 2 Cool until safe enough to handle. Cut corn kernels from cobs into large bowl. Add remaining ingredients. Mix well.
  • 3 Cover and refrigerate salad until ready to serve.

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