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Corn, Beefsteak Tomato and Red Onion Salad

Corn, Beefsteak Tomato and Red Onion Salad

0.2/5 - 5 Ratings
Makes 8 servings.
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Recipe uses Green Jalapeño Sauce
Green Jalapeño Sauce
Corn, Beefsteak Tomato and Red Onion Salad


6 ears fresh corn, husked
5 tablespoons olive oil, divided
1 tablespoon finely chopped garlic
1 cup chopped red onion
1/2 cup packed fresh basil, thinly sliced, divided
2 beefsteak tomatoes (about 2 pounds), seeded and chopped
3 tablespoons cider vinegar


Using large knife, cut corn kernels from cob. Heat 2 tablespoons olive oil in large heavy skillet over medium-high heat. Add garlic. Sauté 1 minute. Add corn and sauté until just cooked through, about 5 minutes. Remove from heat; add red onion and half the basil.

Transfer corn mixture to a large bowl. Cool slightly, stirring occasionally. Stir in tomatoes, vinegar, remaining 3 tablespoons olive oil, TABASCO® Green Sauce and remaining basil. Season with salt. Cover. Chill 3 hours.

Note: Six ears of corn yield about 3 cups corn kernels.

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Green Jalapeño Sauce

Mild jalapeño flavor. Pairs well with dips and Mexican cuisine.

Green Jalapeño Sauce