the best corn salad perfect end of summer meal vegan easy plantifully based

Hi everyone Today we are making the last summer recipe. This crispy baked tofu with a corn salad, is so delicious and perfect to transition from summer to fall BLOG POST: GET MY COOKBOOK: SIGN UP FOR MY NEWSLETTER: PODCAST: AMAZON STOREFRONT: SEASONED BREACRUMBS: FINE PANKO BREADCRUMBS: INGREDIENTS (PLEASE DO NOT COPY AND PASTE ELSEWHERE THANK YOU) Corn Salad 3 ears of boiled corn (about 30 ounces, 900g), or around 10 ounces, 290g corn niblets 1 green bell pepper (about 8 ounces, 227g) 1 jalapeño (about 1. 5 ounces, 45g) 3 green onions, top and bottom 1, 4 red onion (about 2 ounces, 50g) 5 to 10 leaves basil, chiffonade 2 1, 2 teaspoons olive oil, divided 1 teaspoon b