- 2 cups frozen corn kernels, thawed
- 1 pint grape tomatoes, halved
- 10 fresh basil leaves, chopped
- 3 tablespoons extra-virgin olive oil
- 1 tablespoon apple cider vinegar
- 1/4 teaspoon salt (optional)
- Mix corn, tomatoes, and basil leaves together in a bowl; add olive oil, vinegar, and salt and mix until evenly coated.