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.

More from:

Memorial Day

Get the Recipe

Chicken Ramen Noodle Casserole

This creamy casserole is low maintenance and packed with flavor.

IDEAS YOU'LL LOVE

Roasted Tomato Basil Soup

Recipe courtesy of Ina Garten

Potato Salad

Recipe courtesy of Ina Garten

Tomato, Mozzarella and Basil Bruschetta

Recipe courtesy of Giada De Laurentiis

Bruschetta with Tomato and Basil

Recipe courtesy of Rachael Ray

Corn and Potato Chowder

Recipe courtesy of John Stage|Nancy Radke

Tomato Feta Pasta Salad

Recipe courtesy of Ina Garten

German Potato Salad

Recipe courtesy of Bobby Flay

Fresh Corn Salad

Recipe courtesy of Ina Garten

Black Bean and Corn Salad

Recipe courtesy of Rachael Ray

Browse Reviews By Keyword