Fresh Corn Salad with Tomato and Basil

Name: Fresh Corn Salad with Tomato and Basil
Prep time: 15 min
Total time: 15 min
Yield: 4 servings
Cuisine: Canadian
Ingredients: 4 ears of corn (husked); 2 cups cherry tomatoes (halved); 1 red onion (small, finely chopped); 1/4 cup fresh basil leaves (torn); 3 tbsp olive oil; 1 tbsp red wine vinegar; 1 tsp honey; 1 tsp Dijon mustard; 1/2 tsp salt (or to taste); 1/4 tsp black pepper (freshly ground)

15 min 4 servings Easy

All Recipes

A refreshing summer salad featuring raw corn kernels, juicy tomatoes, red onion, and basil tossed in a zesty vinaigrette.

Prep

15 min

Total

15 min

Servings

Difficulty

Easy

Summer is the perfect time to enjoy the bounty of fresh produce, and this Fresh Corn Salad takes full advantage of the season's offerings. Combining the natural sweetness of raw corn with the acidity of tomatoes and the sharpness of red onion, this salad is a symphony of flavours and textures. It's a no-cook dish, making it a quick and cooling option for hot days. The beauty of this salad lies in its simplicity and versatility. The crisp corn kernels provide a satisfying crunch, while the fresh basil adds an aromatic touch. Tossed in a homemade vinaigrette, this salad is both vibrant and refreshing, ideal for a picnic, barbecue, or as a side dish to any summer meal.

Instructions

Prepare corn

Remove husks and silk from the corn. Stand each cob on its end and, using a sharp knife, slice downward to remove the kernels.

Pro tip: Place a small bowl upside down inside a larger bowl to help stabilize the corn while cutting.

Combine salad ingredients

In a large bowl, combine the corn kernels, halved cherry tomatoes, chopped red onion, and torn basil leaves.

Pro tip: For extra colour, use a mix of red and yellow cherry tomatoes.

Make vinaigrette

In a small bowl, whisk together olive oil, red wine vinegar, honey, Dijon mustard, salt, and black pepper until emulsified.

Pro tip: Adjust the acidity to your preference by adding more vinegar or a splash of lemon juice.

Dress the salad

Pour the vinaigrette over the salad ingredients and toss gently to combine, ensuring everything is well coated.

Pro tip: Taste and adjust seasoning if necessary.

Chill the salad

For best flavour, allow the salad to rest in the refrigerator for at least 15 minutes before serving.

Pro tip: If in a hurry, serve immediately, though chilling enhances the flavour.

Serve

Transfer the salad to a serving platter or individual bowls and enjoy as a refreshing side or light main dish.

Pro tip: Garnish with extra basil leaves for a pop of colour.

💡

Tips & Tricks

For added flavour, grill the corn lightly before cutting off the kernels.
Use a sharp knife to safely remove corn kernels from the cob.
Chill the salad for 30 minutes for better flavour melding.
Experiment with different herbs like cilantro or parsley.

Frequently Asked Questions

What is a corn salad recipe?

A corn salad recipe typically includes fresh corn kernels mixed with vegetables, herbs, and a dressing, often served as a side dish.

How do you make fresh corn salad?

To make fresh corn salad, combine raw corn kernels with tomatoes and red onion, then dress with a vinaigrette and fresh basil.

Can I use frozen corn for this salad?

Yes, thaw frozen corn before using, but fresh corn will offer the best texture and flavour.

How long can fresh corn salad last?

Store fresh corn salad in the refrigerator for up to two days, although it's best enjoyed fresh.

Can I add other vegetables to the corn salad?

Absolutely! Consider adding cucumber, bell peppers, or avocado for additional flavour and texture.

Serving Suggestions

This Fresh Corn Salad pairs wonderfully with grilled meats or fish, offering a bright contrast to rich flavours. To make ahead, prepare all ingredients and store them separately, combining them just before serving to maintain their freshness and texture. Leftovers can be stored in an airtight container in the refrigerator for up to two days. However, it's best enjoyed fresh to fully appreciate the crispness of the raw corn and the brightness of the vinaigrette.

Nutrition per serving

160

Calories

Protein

Fat

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