Since local corn is back in season, corn salad is back on the menu here at StreamingGourmet. I can’t get enough of the stuff and even my kids like it. I’ve kept my corn salad simple. I like to let the vegetables speak for themselves (i.e., there’s no oil in my recipe). The key is to keep the corn crisp by boiling it for only three minutes and promptly removing it from the water. Fresh basil is the other key ingredient here. My entire kitchen smelled great while I was putting this salad together.
Ingredients
4 ears fresh corn, shucked
1/2 pint cherry tomatoes, sliced in half
1/2 small onion, diced finely
1 Tablespoon minced fresh basil
1 teaspoon salt
A few spritzes of fresh lemon juice
Method
1. Bring a large stockpot of water to boil. Add corn and boil for 3 minutes. Remove corn from water and place on a platter to cool.
2. Dice the onion using a mandoline on the finest dice setting. On my mandoline, I put the onion in the safety holder, sliced it thinly then swiped through perpendicular to my slices.
3. Once the corn is cool, slice it off into a large bowl. Break up the slices into kernels gently, leaving some big chunks, but not too big. Add the tomatoes, onion, and basil and toss to distribute everything evenly. Add salt and lemon juice and toss again.
Served chilled or at room temperature.
Serves 4
from Around the Food Blogosphere
1. Elise Bauer at Simply Recipes has a few great recipes. One of them is Grilled Corn Salad. It’s got a Southwest twist with cilantro, chili peppers and cumin.
2. Chuck at Sunday Night Dinner wrote a post last year called Spicy Fresh Corn Salad – A Taste of Yellow 2008 – The post was in support of the Lance Armstrong Foundation and features a simple corn salad with a spicy Thai chili pepper kick.
3. Kevin at Closet Cooking has a recipe for Avocado and Sweet Corn Salad. He’s added a creamy salsa verde dressing that looks great.
4. Chef John over at Foodwishes has produced a video Red Pepper and Corn Salad Recipe. For the recipe, visit Foodwishes. You can watch the video here.
7 replies on “Fresh Corn Salad w/ Tomatoes & Basil”
Talk about the perfect summer salad! I love the colors! It all looks so fresh and delicious!
i agree with teanna…
this looks like a perfect summer salad.
great robust natural flavors.
made all the more appealing by the stunning photography.
I would suggest cutting the kernels off the corn before cooking and sauteing in a little bit of butter rather than boiling the corn. Much more awesome corn flavor when you saute!
This dish was amazing! Definitely one to make again and again. I used heirloom grape tomatoes from Trader Joe’s for a little added visual interest. People went back for seconds and thirds! Thanks!
I disagree with Heidi. Boiling the corn preserves the light, fresh, summery quality of the corn that makes this salad so great. Butter would only weigh it down. Plus, having the big chunks of corn is part of the salad’s beauty and sauteing would ruin that, as well.
[…] immediately. I served mine with fresh corn salad this time, but they are great with other tapas dishes like Spanish tortilla, patatas bravas, or […]
This is great salad, easy and looks so good. My family were surprised that I could do it – they thought it required more effort than it did!
thanks!