Italian Tomato and Corn Salad


Italian Tomato and Corn Salad

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Servings and Ingredients

Serves 12
4 ear(s) fresh corn, in the husks
3 tbsp. white wine vinegar
¼ c. Hy-Vee Select olive oil
1 clove garlic, minced
¼ c. minced fresh basil leaves
1 ½ tsp. salt, divided
¼ tsp. freshly ground black pepper, or to taste
2 (10 ounces each) containers heirloom cherry tomatoes (may substitute cherry or grape tomatoes), halved or chopped


  1. Peel husk back from corn, but do not remove. Remove silk and pull husks back over corn. Soak corn in a large bowl filled with water and 1 teaspoon salt for one hour.
  2. After one hour, drain corn and grill in husks over medium-high heat until outside of husks are charred and kernels are tender, about 25 minutes, turning occasionally. Remove from grill and cool.
  3. In a jar with a tight-fitting lid or a food storage container with a tight-sealing lid, combine vinegar, oil, garlic, basil, 1/2 teaspoon salt and pepper; shake well to blend. Set aside.
  4. Discard husks and cut corn off cobs. Please in a large bowl with tomatoes. Toss gently with vinaigrette to coat. Season with additional salt and pepper if desired. Refrigerate until serving.
  5. Serve with red and yellow tortilla chips.

Nutrition facts


70 Calories per serving

Amounts Per Serving

  • Total Fat: 5g
  • Cholesterol: 1mg
  • Sodium: 290mg
  • Total Carbohydrates: 5g
  • Protein: 1g

Recipe Source:

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