Prep Time: 10 minutes

Cook Time: 10 minutes

Ingredients:

• 4 small ears of corn (silks and husks removed)
• ¾ cup of grape tomatoes (halved)
• 2 tbsp fresh basil leaves (chopped)
• ½ tsp salt
• 2 tbsp extra virgin olive oil
• 1 tbsp cider vinegar

Directions:

1. Bring water to a boil in a large saucepan over high heat. Add the corn, reduce heat to medium, and cook, covered, 8 minutes, or until tender-crisp when pierced with a fork. Drain in colander and run under cold water to cool quickly.
2. Meanwhile, combine remaining ingredients in a medium bowl. Cut the corn off the cobb and add to the tomato mixture. Toss gently until well blended.

Source: The Diabetes Carb Control Cookbook. https://www.diabetesfoodhub.org/recipes/fresh-corn-salad-with-tomatoes-and-basil.html

Recipe Credit: Nancy Hughes.

Photo Credit: Kelly Campbell.