Southern Sweet Corn Salad



4 cups of fresh corn kernels

2 cups snap peas, cut into ¼ inch pieces

1 cup grape tomatoes, diced

1 cup red onion, diced

½ cup mayonnaise

1 ½  tablespoon lemon juice

2 tablespoon fresh basil, thinly sliced

¼ teaspoon each salt and black pepper


Cook shucked ears of corn in the microwave for 4 minutes.  Once the corn has cooled, remove the kernels from the cob.  


To make the dressing, combine mayo, lemon juice in a small bowl.  Place in the refrigerator.


In a large bowl, combine corn, peas, tomatoes, red onion and basil.  Add the dressing and toss well to coat.  Season with salt and pepper.  Place in the refrigerator for 30 minutes.  Serve.

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