Bring summer to your table with this easy, simple garden fresh Summer Corn Salad.
Beautiful vibrant mixtures of fresh red tomatoes, green basil, yellow corn, white onion, and dressing create a pleasing side salad to any meal.
This is the perfect way to enjoy the garden's summer corn and tomatoes.
You know summer is around the corner when you start seeing those beautiful bright red tomatoes and the pretty shucked yellow sweet corn at the farmers market.
I love a fresh vine-ripened garden tomato.
They have a wonderful smell, they are incredibly juicy, and I swear you can taste the sun in every bite.
Summer Corn Salad
This bright and cherry summer corn salad is so easy to make.
The combinations of tomatoes, onions, corn, and basil make this simple salad very flavorful.
You can whip it up and serve it immediately or wait a couple of hours and let it build in flavor.
The basil really makes the flavors POP!
How to make it:
Create this salad in just a few minutes following these easy steps:
- Blanch the cornon the cob for 1 minute.
- Cut corn off the cob. (Cutting hack on how to cut corn off the cob.)
- Chop tomatoes, basil, and onions.
- Mix together vinegar, oil, salt, and pepper.
- Mix vinegar and oil mixture with the salad.
- You can serve immediately, but it is best to refrigerate 1 hour or more for optimal flavoring and then serve.
Note: This recipe is best with fresh corn, but you can use frozen corn also. I would not recommend the canned stuff.
Tip: If you want to get really fancy, use grilled corn. It is AMAZING that way. To keep it simple for the recipe, I used fresh corn, but don't hesitate to use that grilled corn. It is also a great recipe for leftover corn that you don't know what to do with.
Make this summer corn salad for cookouts, pig-pickings, pool parties...
Or make it as a side dish for a simple sandwich, grilled chicken, grilled pork.
Please leave me a comment below if you make this summer corn salad recipe and tell me what you think about it. I would love to hear back, and so would my readers.
Also post your picture of your corn salad on Instagram or Facebook, and tag @aforkstale with #aforkstale hashtags! I will share with my followers! xoxo!
For more tomato or corn recipes, try some of these:
- Simple Chickpea Salad
- Tomato Gazpacho Soup
- Tomato Basil Soup
- Mexican Corn Salad
- Mediterranean Quinoa Salad
- Israeli Salad
Summer Corn Salad
Ingredients
- 3 tomatoes
- 3 cups corn fresh, grilled, or frozen
- 1 small onion
- ¼ cup olive oil
- 2 tbs white wine vinegar
- ½ cup fresh basil
- salt and pepper to taste
Instructions
- If using fresh corn, blanch the 3 cups of corn for 1 minute or grill the corn. If using frozen corn, thaw out corn, but do not heat it.
- Chop 3 tomatoes, ½ cup basil, and 1 onion.
- Mix together ¼ cup olive oil, 2 tbs white wine vinegar, and salt and pepper to taste. Add dressing to salad and mix.
- You can serve immediately, but it is best to refrigerate 1 hour or more for optimal flavoring and then serve.
Gabby | The Tolerant Table
This salad looks so fresh and vibrant! I can think of stacks of meals I would love to serve this with. Yum!
Alexandra Shunk
Ooo yummy!! I would totally grill my corn!! I love the addition of fresh basil. I haven't used it with corn before. I am intrigued! Will keep this one in my back pocket! 😉
Ramona
I absolutely love the looks of this salad. I will make it ASAP - my kids will love it - perfect for a BBQ this weekend. Lovely. Thanks for sharing and the inspo. 😉
Alexis
Oh my goodness, this looks so fresh and delicious. I can't wait to make this for our next summer picnic. Thank you
Joanne
The dressing for this is so simple and delicious. Thank you! I first made with frozen con, and today making it with fresh. We can’t do onion so I added some tiny diced green pepper. And lots of fresh basil. Yum!
Jim Stewart
What do you think about trying it with Balsamic vinegar instead, or maybe adding a splash?
Katie Crenshaw
I think it would be good. It might make the color of the corn a little dark. Otherwise, the flavor should be good. You should try it!
Cathy
This is simple and delicious. I used golden balsamic vinegar instead of white wine vinegar because my husband is not a fan of vinegar and it is a more subtle vinegar, and won’t effect the color of the salad.
Karen Williams
Yummy way to eat summer corn. Used corn I boiled and cut off of the cob with purple onion and a mixture of rice wine and balsamic vinegars. Also a tweensy bit of raw honey. I would have stuck to the recipe, but I was limited to what I had on hand. I will plan ahead next time.