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This fresh Corn Salad combines juicy cherry tomatoes, sweet corn on the cob, and a flavorful basil-infused dressing for the perfect easy summer side dish.
Why You’ll Love This Recipe
You only need a handful of ingredients, and the salad comes together in minutes.
There’s nothing better than fresh corn, ripe tomatoes, and basil this time of year. It’s a colorful, easy side dish perfect for a BBQ, potluck, picnic, or just about anything you’re cooking on the grill.
And while I love it best with fresh summer produce, you can still enjoy this salad year-round using frozen corn and store-bought cherry tomatoes.
Ingredients
- Fresh Corn. Cut off the cob. (Can also use frozen corn, thawed)
- Cherry Tomatoes
- Cucumber
- Jalapeno Pepper
- Red Onion
- Olive Oil
- Lime Juice
- Salt
- Pepper
- Sugar
How to Make Corn Salad
- Mix together the dressing and let sit for 15-20 minutes for flavors to meld together. Refrigerate until ready to use.
- Remove corn from cob.
- Combine all ingredients except for the dressing together in a bowl
- Toss together gently, you don’t want to smush the tomatoes
- Add the dressing and stir to coat.
- Refrigerate for a few hours before serving to allow the flavors to meld together.
Tips from leigh Anne
- Use the freshest ingredients. This salad is simple, so the flavor really depends on the quality of your corn and tomatoes. Fresh, in-season produce will give you the best flavor.
- Cut the corn off the cob without a mess. Stand the cooked cob upright in the center of a Bundt pan and slice downward. The kernels will fall right into the pan instead of all over your counter.
- Let the flavors mingle. After adding the basil dressing, let the salad sit for 15–30 minutes before serving. This gives the tomatoes and corn time to soak up all that delicious flavor.
- Make it year-round. When fresh corn isn’t available, use frozen corn. Thaw it completely and pat it dry before adding it to the salad so you don’t introduce extra moisture.
Frequently Asked Questions
How should I store corn salad?
Keep the salad refrigerated until ready to serve. The salad will last for a couple of days in an air tight container in the refrigerator.
How spicy is this salad?
The jalapeño gives you a nice surprise once in a while. If you don’t want the little bit of heat, just leave the pepper out.
Do I need to cook the corn first?
I don’t cook the corn but if you prefer, you can lightly cook the corn until it is just tender but still has a little crunch. You can boil, steam, or grill the corn before cutting the kernels from the cob.
Can I make corn salad ahead of time?
Yes. You can make it a few hours ahead and refrigerate it until ready to serve. For the freshest flavor and appearance, add any extra fresh basil just before serving.
What can I add to corn salad?
Avocado, cucumber, red onion, feta cheese, or fresh mozzarella are all delicious additions. You could also add grilled chicken or shrimp to turn it into a light summer meal.
What should I serve with corn salad?
It’s the perfect side dish for grilled chicken, steak, burgers, or fish. It’s also a great addition to a summer BBQ, picnic, or potluck.
This Corn Salad is one of those recipes that makes the most of everything I love about summer—sweet corn, juicy tomatoes, and plenty of fresh basil. It’s quick, colorful, and the perfect side dish for anything coming off the grill. If your garden is overflowing with cherry tomatoes like mine is, this is a delicious way to put them to good use. Make it now while corn and tomatoes are at their best!
Check out more of my favorite summer salads:
Be sure and follow me over on YouTube for weekly cooking demos.
Corn Salad Recipe
Ingredients
Lime Basil Salad Dressing
- 1/4 cup fresh basil thinly sliced
- 3 Tbsp olive oil
- 2 tsp fresh lime juice
- 1 tsp granulated sugar
- 1/2 tsp salt
- 1/4 tsp pepper
Corn Salad
- 2 cups fresh corn off the cob
- 2 cups cherry tomatoes halved
- 1 cup cucumber peeled and diced
- 1 jalapeno pepper seeded and chopped
- 1/2 cup red onion diced
Instructions
- Mix together basil, oil, lime juice, sugar, salt and pepper. Stir and allow flavors to blend.
- Mix together corn, tomatoes, cucumber, jalapeno and red onion in a bowl. Stir gently to combine.
- Pour dressing over mixture and toss to coat.
- Refrigerate until ready to eat.
Tips & Notes:
- Use the freshest ingredients. This salad is simple, so the flavor really depends on the quality of your corn and tomatoes. Fresh, in-season produce will give you the best flavor.
- Cut the corn off the cob without a mess. Stand the cooked cob upright in the center of a Bundt pan and slice downward. The kernels will fall right into the pan instead of all over your counter.
- Let the flavors mingle. After adding the basil dressing, let the salad sit for 15–30 minutes before serving. This gives the tomatoes and corn time to soak up all that delicious flavor.
- Make it year-round. When fresh corn isn’t available, use frozen corn. Thaw it completely and pat it dry before adding it to the salad so you don’t introduce extra moisture.
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Nutrition Facts:
Ellen says
I love to add orzo and feta to this salad……soooo good either way.
Julia Lally says
Loved this! I used honey instead of sugar. I didn’t have basil so I used fresh cilantro. It looked beautiful and tasted great! Thank you for the recipe.