Very light and oh-so-summery.
Boil the corn in a large pot for 10 minutes, drain. Put into an ice bath to cool down. Cut it off the cob when it is cool enough to handle.
Chop the tomatoes into small pieces, finely dice the onion and thinly slice the basil.
Combine the vinegars, salt and pepper in a separate small bowl. Whisk in the olive oil until smooth and well combined.
Combine the vegetables with the dressing in a large bowl and stir until everything is nice and coated.
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I made this the other day with slightly less dressing and my husband and I loved it as the flavours compliment each other really well. Usually in a salad or whatever I find a favourite part that I save for last but I couldn’t decide what part was my favourite because the salad was just that good! Thank you for sharing.
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