You are here: Home » Recipes » Sweet Corn and Tomato Salad Sweet Corn and Tomato Salad Recipe by Nancy Vienneau and Third Thursday Potluck Yield 10 servings Did you know you can boil corn while still in its husks? It’s easier to shuck post boiling, and helps keep the kernels tender. The chunky herbed vinaigrette is packed with flavor. Teresa Blackburn PrintEmail Ingredients Chunky Herbed Vinaigrette:1 garlic clove, minced3 tablespoons finely chopped red bell pepper3 tablespoons finely chopped red onion3 tablespoons finely chopped Italian parsley3 tablespoons finely chopped basil4 tablespoons red wine vinegar2 tablespoons lemon juice Sea salt and freshly ground black pepper1 pinch red pepper flakes1 cup extra-virgin olive oilSalad:6 ears fresh sweet corn, boiled and cooled, kernels cut off the cob2 pints sweet millons tomatoes (or other style cherry tomatoes), sliced into halves Instructions To make the vinaigrette, vigorously whisk all of the ingredients together except olive oil. Slowly drizzle in the olive oil, while whisking, to emulsify the dressing. Place corn and tomatoes into a large bowl. Pour vinaigrette over and toss well to coat. Serves 10.