Save Recipe Print
Total:
35 min
Prep:
15 min
Cook:
20 min
Yield:
6 to 8 servings
Level:
Easy

Nutrition Info

Healthy
Total:
35 min
Prep:
15 min
Cook:
20 min
Yield:
6 to 8 servings
Level:
Easy

Nutrition Info

Healthy

Ingredients

Directions

Watch how to make this recipe.

Place the potatoes in a large pot of salted water and bring to boil. Cook until just fork tender, about 15 minutes. Fish out the potatoes with a spider or slotted spoon and place them in a bowl of ice cold water to stop them from cooking.

Shuck the corn and break each ear in half. Cook in the same boiling water for 5 to 7 minutes until tender but not soft. Remove the cooled potatoes to a dish-cloth to drain. Immerse corn in the same ice bath until cool. Cut each potato into quarters and place in a large bowl.

Remove corn from water and also let drain. Use a chef's knife to cut the kernels off each ear. Add kernels to bowl. Add grape tomatoes, onion, and whole basil leaves. Add olive oil and lemon juice and toss gently to combine. Season, to taste, with salt and pepper. Serve immediately.

My Private Notes

Add a Note
More from:

Memorial Day

Get the Recipe

Beer Can Cauliflower

Move over, chicken. There's a new grill star in town.

IDEAS YOU'LL LOVE

Black Bean, Corn and Tomato Salad

Recipe courtesy of Giada De Laurentiis

Vegetable Turnover with Roasted Tomato Sauce

Recipe courtesy of Mary Sue Milliken|Susan Feniger

Corn, Tomato, and Scallion Salad

Recipe courtesy of Gourmet Magazine

Grilled Corn and Tomato Salad

Recipe courtesy of Food Network

Grilled Potato Salad with Tomato Vinaigrette

Recipe courtesy of Tracy O'Grady

Warm Potato-Tomato Salad with Dijon Vinaigrette

Recipe courtesy of Michael Chiarello

Mango-Red Onion Salad

Recipe courtesy of Robin Miller

Avocado and Tomatillo Salad with Croutons

Recipe courtesy of Mary Sue Milliken|Susan Feniger

Browse Reviews By Keyword

          Check Out Our

          Get a sneak-peek of the new Food Network recipe page and give us your feedback.

          See it Now!

          Latest Stories