Prep time: 25 minutes
Cook time: 20 minutes
WW: 2 pts/serving
6 ears corn, husked and cleaned
3 large tomatoes, diced (I used romas)
1 large onion, diced (I used red)
1/4 cup chopped fresh basil
1/4 cup olive oil
2 tbs white vinegar
salt and pepper to taste
- Bring a large pot of lightly salted (optional) water to a boil. Add corn and cook for 7 to 10 minutes, or until desired tenderness. Drain, cool, and cut kernels off the cob with a sharp knife.
- In a large bowl, toss together the corn, tomatoes, onion, basil, oil, vinegar, salt and pepper. Chill until serving.