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Corn Salad with Sun-dried Tomatoes

Corn Salad With Sun-Dried Tomatoes


  • 4 ears fresh corn or one bag of frozen corn lightly cooked
  • 1 cup sun-dried tomatoes, packed in oil drained
  • 1 cup lightly packed fresh basil
  • 1 c shredded parmesan cheese
  • 1/2 red onion chopped
  • 2 T of the oil from the sun-dried tomatoes
  • 1 tsp sugar
  • 4 grinds of a pepper mill


  • Cook the corn till just barely done. Parboil it or wrap each ear in wax paper and microwave 2 minutes/ear. (4 ears = 8 minutes.)
  • When the corn is cool enough to touch, cut it off the cob and put the cut corn in a bowl.
  • Put everything except the corn and parmesan cheese into a food processor and blast until it forms a paste. If you don't have a food processor, just mince everything.
  • Add the spicy paste and the parmesan cheese to the cooked corn.
  • Chill at least 30 minutes. Garnish with fresh basil before serving