This Fresh Corn Summer Salad celebrates the sweetness of just-picked corn and the vibrant colors of the season. Lightly blanched kernels are tossed with juicy tomatoes, red onion, and fragrant basil, all brought together with a simple olive oil and red wine vinegar dressing. The result is a bright, refreshing salad that pairs beautifully with grilled meats, seafood, or anything from the farmers market. Serve it chilled or at room temperature—it’s the taste of summer in every bite.
INGREDIENTS:
6 large ears corn, husked and cleaned
4 large plum tomatoes, diced
1 small red onion, diced
1/4 cup extra virgin olive oil
3 tablespoons red wine vinegar
Salt and pepper to taste
1/2 cup fresh chopped basil
METHOD:
Bring a large pot of lightly salted water to a boil. Add the corn and cook for 3 minutes, just until crisp-tender. Remove and immediately plunge into a bowl of ice water to stop the cooking.
When cool, pat the corn dry. Using a sharp knife, slice the kernels from the cob, cutting close to the base to capture the sweet flavor.
In a large mixing bowl, combine the corn kernels, diced tomatoes, and red onion.
In a small bowl, whisk together the olive oil, red wine vinegar, salt, and pepper until emulsified. Pour the dressing over the corn mixture and toss to coat evenly.
Cover and refrigerate for at least 30 minutes to allow the flavors to meld. Just before serving, stir in the chopped basil. Serve chilled or at room temperature.
CHEF’S NOTES:
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Add diced avocado or crumbled feta for extra richness.
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Substitute lemon juice and zest for the vinegar for a brighter flavor.
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This salad keeps well for up to 2 days — perfect for picnics or barbecues.
