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Ingredients

¼ cup white sugar 6 ears fresh corn, shucked and desilked 2 Roma tomatoes, seeded and diced 1 red bell pepper, minced 1 bunch green onions, thinly sliced ½ cup sour cream ⅓ cup mayonnaise ¼ cup fresh basil leaves, cut into very thin strips ¼ cup shredded Parmesan cheese 2 tablespoons cider vinegar 1 teaspoon salt 1 teaspoon ground black pepper

Nutrition Info

277 calories carbohydrate: 31.9 g cholesterol: 16 mg fat: 15.9 g fiber: 4.2 g protein: 6.1 g saturatedFat: 4.7 g servingSize: - sodium: 539.9 mg sugar: 13.7 g transFat: : - unsaturatedFat: : -

Fill a bowl with ice water. Stir sugar into a large pot filled with water, bring to a boil. Add corn, cook until kernels are softened, about 2 minutes. Drain and transfer corn to ice water until cooled, drain. Cut kernels from the cob with a sharp knife.
Combine corn, Roma tomatoes, red bell pepper, and green onions in a bowl. Stir sour cream, mayonnaise, basil, Parmesan cheese, and cider vinegar together in a bowl until dressing is smooth, season with salt and pepper. Fold dressing into corn mixture. Chill in the refrigerator until flavors combine, 8 hours to overnight.

6 servings

This is such a fresh tasting salad with ribbons of basil leaves throughout. Add dressing in to your liking.