About this recipe:A phytochemical in corn protects your eyes against age-related macular degeneration, which causes blindness.
1 tablespoon (15ml) olive oil
1 teaspoon (5ml) balsamic vinegar
¼ teaspoon salt
2 cups (300 g) corn kernels, fresh or frozen, thawed
2 large ripe tomatoes, seeded and coarsely chopped
½ cup loosely packed fresh Italian basil leaves, finely chopped
¼ cup finely chopped red onion
Directions Prep:15min › Ready in:15min
Whisk oil, vinegar and salt in a large bowl. If you're using fresh corn, blanch the kernels for 30 seconds in a large saucepan of boiling water before adding them to the salad. Stir in the corn. Gently stir in tomato, basil and onion. Serve at once.