A refreshing and vibrant salad perfect for summer gatherings, combining the sweetness of corn and tomatoes with the earthiness of potatoes and the aromatic touch of basil.
Place the potatoes in a large pot of salted water and bring to a boil. Cook until tender, about 15 minutes.
Ensure the potatoes are evenly sized for consistent cooking.
Remove the potatoes and place them in a bowl of ice water to cool. Once cooled, cut them into quarters.
Cooling the potatoes quickly helps maintain their texture.
In the same pot, boil the corn for about 5 minutes. Then transfer to the ice water to cool.
Using the same water saves time and enhances flavor.
Cut the kernels off the corn and add them to a large salad bowl along with the potatoes.
Hold the corn vertically and use a sharp knife to remove the kernels.
Add the tomatoes, sliced red onion, and basil leaves to the salad bowl.
Tear the basil leaves for a rustic look and enhanced aroma.
In a small bowl, whisk together the olive oil, lemon juice, salt, and pepper. Pour over the salad and toss gently.
Taste the dressing and adjust seasoning as needed.
Serve the salad immediately or let it sit for 15 minutes to allow the flavors to meld.
Letting the salad rest enhances the flavor combination.
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