Summer Corn and Tomato SaladRecipe with Tomato + Video
Fresh Corn and Tomato Salad is the perfect summer side dish. It comes together with basil, creamy mozzarella, and a bright, tangy dressing.
Ingredients
- 4 ears fresh corn on the cob husked and washed
- 10.5 ounces package grape tomatoes halved, (about 1¾ cups)
- 8 ounces fresh mozzarella cheese cut into bite-size pieces
- 10 fresh basil leaves chiffonade (rolled and sliced thinly)
- 1/4 cup fresh lemon juice (about 2 lemons)
- 1/4 cup extra virgin olive oil
- 2 garlic cloves finely minced (about 1 tablespoon)
- 1/2 teaspoon kosher salt
- 1/2 teaspoon fresh ground black pepper
Instructions
- Prepare the Corn: Cut the kernels off 4 ears fresh corn on the cob and place them in a medium mixing bowl.
- Add Salad Ingredients: Add 10.5 ounces package grape tomatoes and 8 ounces fresh mozzarella cheese. Sprinkle 10 fresh basil leaves on top.
- Make the Dressing: In a small jar or bowl, combine 1/4 cup fresh lemon juice, 1/4 cup extra virgin olive oil, 2 garlic cloves, 1/2 teaspoon kosher salt, and 1/2 teaspoon fresh ground black pepper. Shake or whisk until well blended.
- Toss the Salad: Pour the dressing over the salad and toss gently to combine.
- Serve: Serve immediately at room temperature or chill for 15–30 minutes before serving.
Video
Notes
Make-Ahead Tips: Prep the salad and dressing separately up to 1 day in advance. Store covered in the refrigerator. Combine and toss just before serving for the freshest texture.
Storage: Store leftovers in an airtight container in the refrigerator for up to 2 days. Note: The basil may darken slightly, but the salad will still taste great.
Corn Options:
I love this salad raw! It’s bright, sweet, and crunchy. But if you prefer cooked corn, lightly grill, sauté, or blanch it. Just cool it completely before adding to the salad. The lemon juice softens the corn and mellows any starchiness. Customization Ideas:
Add diced avocado, cucumbers, or red onion for texture. Swap mozzarella with feta or goat cheese. Stir in grilled chicken or shrimp for a light meal. Serving Tips:
This salad shines alongside grilled meats, burgers, BBQ ribs, or summer sandwiches. Serve cold or at room temp. It travels well for picnics and potlucks too. Basil Tip:
Wait to add basil until just before serving to keep it vibrant and fresh. Chiffonade = fancy word for those pretty ribbons.
I love this salad raw! It’s bright, sweet, and crunchy. But if you prefer cooked corn, lightly grill, sauté, or blanch it. Just cool it completely before adding to the salad. The lemon juice softens the corn and mellows any starchiness. Customization Ideas:
Add diced avocado, cucumbers, or red onion for texture. Swap mozzarella with feta or goat cheese. Stir in grilled chicken or shrimp for a light meal. Serving Tips:
This salad shines alongside grilled meats, burgers, BBQ ribs, or summer sandwiches. Serve cold or at room temp. It travels well for picnics and potlucks too. Basil Tip:
Wait to add basil until just before serving to keep it vibrant and fresh. Chiffonade = fancy word for those pretty ribbons.
Nutrition
Serving: 1 | Calories: 258cal | Carbohydrates: 15g | Protein: 11g | Fat: 18g | Saturated Fat: 6g | Cholesterol: 30mg | Sodium: 443mg | Sugar: 6g | Fiber: 2g | Calcium: 202mg | Iron: 1mg