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Tillamook Sharp White Cheddar Corn Salad with a Creamy Basil Dressing
This refreshing corn salad is a lightened up side to serve alongside any BBQ. We used basil, lemon, white balsamic vinegar and a little mayo to give this salad dressing a bit of an acidic but creamy kick.
Prep Time 25 minutes
Total Time 25 minutes
Servings 8
Ingredients
- 4 cups of fresh corn hulled off the ear or two cans of sweet corn, drained
- 1 cup of cherry tomatoes sliced in half
- ½ of a red pepper diced
- 1/3 of an English cucumber diced
- 4 ounces of Tillamook Sharp White Cheddar cubed into pea sized pieces
- 1/4 cup of red onion diced
- 2 TBSP of Salt
- 6 large basil leaves minced
- 2 TBSP of mayonnaise
- 1 tbsp of white balsamic vinegar
- ½ of a lemon juiced
- A few cracks of black pepper to taste
Instructions
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In a large bowl, combine corn, cherry tomatoes, red pepper, English cucumber, sharp white cheddar, red onion, and salt. Toss until well mixed.
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In a smaller bowl, whisk together basil, mayonnaise, white balsamic vinegar, lemon, and black pepper until thoroughly combined.
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Pour the dressing into the bowl with the corn mixture, and toss lightly to combine.
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Chill in the fridge until you’re ready to eat.
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Serve cold.