This recipe seriously made me want to run out to the store NOW to buy the ingredients. What could be better than fresh, creamy ingredients all paired together, waiting to pop in your mouth with each flavorful bite? If you’re having a party, a picnic, or just want a delicious side dish to serve all week, give this a try.
For this recipe you’ll need:
3 pounds baby red potatoes
5 ears fresh corn
1-container cherry tomatoes or grape tomatoes
1 red onion, sliced or diced
2 lemons
¼ cup olive oil
Salt and pepper to taste
Basil leaves, left whole or chopped (I like them chopped)
To make this recipe:
The red potatoes are tiny, so you don’t need to peel them and you don’t need to cut them prior to cooking. Simply boil them as is in a pot of water (pour the potatoes into the pot, cover with cold water, and cook, uncovered) for approximately 15 minutes or until they are fork-tender. Set aside to cool.
After the potatoes are cooked, use the same pot of water and cook the peeled corn (snap or cut it in half) for about 15 minutes.
Cut the cooled potatoes in half and add to a large bowl. Cut the corn off the cob and add it as well. Next, add the cherry tomatoes (also cut in half), the red onion (sliced or diced), the juice of 2 lemons, salt and pepper to taste, and basil leaves (whole or chopped).
Mix gently and refrigerate until you’re ready to serve.
TIP: You don’t want to add too much salt at first, because it draws out the moisture in the tomatoes and will make your salad soggy. Consider adding it just before serving.