Summer’s Sweetest Salad
Looking for a refreshing twist on the classic summer salad? Look no further! This sweet corn and tomato salad is the perfect accompaniment to your backyard barbecue or picnic. Its simplicity makes it an ideal side dish for grilled burgers, pork ribs, or even a quick weeknight meal.
Plan Ahead
To ensure this salad stays fresh and flavorful, make it up to 8 hours ahead of time. Just be sure to add the basil at the last minute to prevent wilting. This recipe was featured in our Picnic for the Fourth of July menu and our Tomatoes! photo gallery.
Light and Easy
For more refreshing vegetable salads, be sure to check out our cucumber salad recipe. This sweet corn and tomato salad is easy to make and can be ready in just 10 minutes. Plus, it serves 6, making it perfect for small gatherings or family dinners.
Ingredients
- 5 cups sweet white corn kernels (from about 7 to 8 medium cobs)
- 2 tablespoons lemon juice
- 1 1/2 teaspoons kosher salt
- 1/4 teaspoon freshly ground black pepper
- 3 tablespoons extra-virgin olive oil
- 1 10-ounce container cherry or pear tomatoes, halved
- 1/2 cup small-dice red onion
- 1/4 cup fresh basil, thinly sliced
Instructions
Step 1: Prepare the Corn
Fill a large bowl halfway with ice and water, then set it aside. Bring a large pot of heavily salted water to a boil over high heat. Add the corn kernels and cook until tender, about 4 minutes. Drain and place in the ice water bath until cool, about 4 minutes.
Step 2: Combine the Dressing
In a large, nonreactive bowl, combine the lemon juice, salt, and pepper. While continuously whisking, add the oil in a steady stream until completely incorporated.
Step 3: Assemble the Salad
Add the cooled corn, cherry tomatoes, red onion, and fresh basil to the bowl. Toss until well coated, then serve immediately. Enjoy!
Leave a Reply