I had a recipe for a salad with corn, tomatoes, and basil in it, but I lost it, does anyone have it?

It was just one of those summer salads and I think I got the recipe out a magazine. I also think it had a little onion in it. Just wondering if anyone else has it.I had a recipe for a salad with corn, tomatoes, and basil in it, but I lost it, does anyone have it?
Summer Corn Salad --








.INGREDIENTS


6 ears corn, husked and cleaned


3 large tomatoes, diced


1 large onion, diced


1/4 cup chopped fresh basil


1/4 cup olive oil


2 tablespoons white vinegar


salt and pepper to taste








..DIRECTIONS


1.Bring a large pot of lightly salted water to a boil. Cook corn in boiling water for 7 to 10 minutes, or until desired tenderness. Drain, cool, and cut kernels off the cob with a sharp knife.


2.In a large bowl, toss together the corn, tomatoes, onion, basil, oil, vinegar, salt and pepper. Chill until serving.I had a recipe for a salad with corn, tomatoes, and basil in it, but I lost it, does anyone have it?
Corn, Tomato and Basil Salad





Ingredients:





6 large ears white corn, husked


5 tablespoons olive oil


1 tablespoon finely chopped garlic


1/2 cup (packed) thinly sliced fresh basil


5 plum tomatoes, seeded, chopped


3 tablespoons balsamic vinegar





Using large knife, cut corn kernels from cob. Heat 2 tablespoons oil in heavy large skillet over medium-high heat. Add garlic; saut茅 1 minute. Add corn; saut茅 until just cooked through, about 5 minutes. Remove from heat. Add half of basil.





Transfer corn mixture to large bowl. Cool slightly, stirring occasionally. Stir in tomatoes, vinegar, 3 tablespoons oil and remaining basil. Season with salt and pepper. Cover; chill 3 hours or up to 8 hours.








I think this is the one you are looking for.
Corn and Tomato Salad





3 med ears sweet corn


1 1/2 c grape tomatoes, quartered (about 1/2 lb)


1/4 c chopped red onion


2 Tbsp chopped cilantro


2 tsp extra virgin olive oil


2 Tbsp freshly squeezed lime juice


1/8 tsp ground cumin


Kosher Salt


Black Pepper





1. In large pot of boiling water, cook corn until just tender, about 5 minutes.





2. Drain and let cool to room temperature.





3. Cut kernels from ears and transfer to large bowl. Add remaining ingredients and then mix until well combined. Season with salt and pepper to taste. Serve immediately or refrigerate up to 2 hours.





Makes 6 (1/2-cup) Servings





Per Serving: 81 cal, 3 g pro, 15 g carb, 2.5 g fat, 0.4 g sat fat, 0 mg chol, 3 g fiber, 14 mg sodium
maybe one of these is close, this first one, I suppose you could leave out the cheese





Ingredients





* 1/2 cup chopped red onion


* 1 tablespoon olive oil


* 4 cups fresh corn kernels


* 2 cups cherry tomatoes such as Sweet 100s (about 10 oz.), rinsed, stemmed, and halved if larger than 3/4 inch


* 1/4 cup slivered fresh basil leaves


* 3 tablespoons sherry vinegar or red wine vinegar


* Salt and pepper


* 2 ounces fresh ch猫vre (goat) cheese, crumbled





Preparation





1. In a 10- to 12-inch frying pan over medium-high heat, stir onion in olive oil until limp, 5 to 7 minutes. Add corn and stir often just until tender to bite, 5 to 6 minutes.





2. Pour mixture into a wide serving bowl and stir in tomatoes, basil, and vinegar. Add salt and pepper to taste.





3. Sprinkle goat cheese over salad; serve warm or at room temperature.





Cutting kernels: An average ear of corn weighs from 10 to 14 ounces and yields about 1 cup of kernels. To remove them, with a large, sharp knife, cut off and discard the stem end of each ear down to the beginning of the kernels. Pull off and discard the husks and silks; rinse ears. Holding each ear upright, shear off the kernels close to the cob.











3 tablespoons white wine vinegar





2 teaspoons kosher salt





Freshly ground black pepper





1/4 cup extra-virgin olive oil





6 ears fresh corn, husked (about 4 cups corn kernels)





2 cups red or orange grape tomatoes, halved





1 bunch scallions (white and green), thinly sliced





8 ounces fresh mozzarella, cut into small cubes





1 1/2 cups fresh basil leaves





Whisk the vinegar, salt, and pepper in a small bowl. Gradually whisk in the oil, starting with a few drops and then adding the rest in a steady stream, to make a smooth dressing.











Shear off the corn kernels with a sharp knife over a bowl. Toss in the tomatoes, scallions, and mozzarella. Pour the vinaigrette over the salad and toss to coat. Cover and let set for 15 minutes or up to 2 hours. Before serving tear the basil over the salad and stir.


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Try logging on to www.bettycrocker.com. there are many salad recipes you will find there.