Here is a quick summer salad, that’s fresh & easy.
Summer Tomato and Corn Salad with Basil
1 large ear yellow or bi-color (yellow and white) corn
3 ripe, medium tomatoes, halved vertically
1/2 red bell pepper, finely chopped
1/3 cup thinly sliced green onion (green and white parts)
1/3 cup finely chopped sweet onion
1 Tbs fresh lime juice
1/2 tsp kosher salt
1/4 tsp mustard powder
Freshly ground pepper
4 or 5 large basil leaves
1 Tbs chopped fresh mint, if desired
Shuck corn and steam 3 minutes. When corn is cool enough to handle, cut kernels off ear and place in bowl.
Cut one tomato half in 4 wedges for garnish. Remove seeds from remaining tomatoes. Chop and add to corn. Add red pepper, green onions and sweet onion.
In small bowl, whisk lime juice with salt, mustard powder and 4 or 5 grinds pepper until salt dissolves. Pour over salad. Using fork, toss gently to combine. If desired, salad can sit up to 15 minutes.
Just before serving, stack basil leaves, cut crosswise in thin strips and add to salad. Add mint. Toss to with salad. Garnish with reserved tomato wedges.