Fresh Corn and Tomato Salad Recipe
By
Kate Ramos
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This simple salad of fresh tomatoes and sweet corn will breathe new life into your summer picnic or backyard barbecue. Pair it with grilled burgers or steaks for a simple weeknight meal.
Game plan: The salad can be made up to 8 hours ahead, though you may want to mix the basil in at the last minute so it doesn’t wilt or discolor.
This recipe was featured as part of our Picnic for the Fourth of July menu, as well as our Tomatoes! photo gallery.
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
- Prepare an ice water bath by filling a large bowl halfway with ice and water; set 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.
- Combine the lemon juice, salt, and pepper in a large, nonreactive bowl. While continuously whisking, add the oil in a steady stream until completely incorporated. Add the remaining ingredients and the cooled corn and toss until well coated. Serve.
I made this last night with a few tweaks. I sauteed the corn very lightly in a little EVOO, I used sweet vidalia onion (because that's what I had), and I put in a minced jalapeno. I also left the tomatoes whole for the pop as we ate them. Not only was it wonderful last night, but it's even better today.
Do people really need a recipe for a dish such as this that is just a combination of the best seasonal ingredients,tweaked by what's available or appeals,with minimal seasoning?
I have always done something very similar, but I think even better, so I'll share.
1. Leave the corn raw!! Raw fresh sweet corn is decadently sweet, crunchy, and stays sweet and juicy longer! Just husk it and cut it off the cob.
2. I use full sized heirloom tomatoes chopped instead of cherry. My richer flavor and more colors. You will have to drain it though.
3. Use lemon zest infused olive oil instead of plain evoo and cut down the lemon juice to 1 tbsp, gives you much moire complex lemon flavor without too much tartness.
4. Add 2 tbsps of balsamic vinegar reduction sauce / glaze. The one I use has a slight sweetness to it, but not too much.
The longer this salad sits together the better the flavors blend, so don't worry about having left overs or making it early. It really is summer in a bowl!! So tasty and good for you!
With no lemon or oil, and with the addition of some crumbled herbed chevre and a couple of dashes of cayenne, this salad rocks with grilled beef. Thanks!
This was fantastic and easy. It's perfect for hot summers. Next time I'll use a Vidalia sweet onion instead of the red. I'm making this for my Wine Diva tour next month.
wow this is good! I love the simplicity. Used walla walla sweet onion instead of red onion and it was fine.
This salad was excellent. It's now my new favorite summer salad. Made it with plum tomatos which I just used the flesh, not the seeds. A keeper!
One minor note: this takes longer than 10 minutes to make but it's tasty for sure!
I didn't have any basil (and neither did the grocery store) so I used cilantro instead. Also subbed shallots for the red onion.
lherrera16's suggestion of avocado sounds perfect and so does cucumber from DigitalVelvet.
Made the salad this weekend using heirloom cherry tomatoes--my husband's already asking when we can have it again!
This sounds AWESOME, I'm definitely trying this.
This has become my go-to summer sidedish and it's a huge hit every time. I don't even cook the corn, we just make the entire thing raw and go to town. Delish!
I make a similar salad but I add chopped cilantro instead of basil and I add diced avocados just before serving. It is so good!
I tried this tonight and it was really nice. I cooked the diced onions with olive oil (and used yellow onion instead) and didn't have basil so I used baby arugula instead. Was very light, fresh, and delicious.
A great, fresh and light summer salad! A farmer's market natural! I added some peeled and seeded cucumber... about 1/4 inch dice. A nice additional texture and flavor.
Might consider minced shallot as an alternative to the red onion.