With just 4 ingredients and a quick vinaigrette, this fresh corn and tomato salad recipe will be your go-to summer side dish! Made with fresh corn, juicy sun gold tomatoes (or cherry tomatoes), diced red onion and fresh basil, this tossed corn and tomato salad is a terrific addition to any meal. Ready in just 15 minutes!
Summer corn piled high at the farmers market or in a CSA box is one of life’s greatest pleasures. I’ve found that a simple preparation is always best, such as steamed corn or grilled corn with melted butter (and plenty of napkins). Salads are great too.
This corn salad recipe combines fresh corn, sun gold tomatoes, basil and red onion with a splash of red wine vinegar to complement the corn’s natural sweetness. Try it chilled (my fave!) or at room temperature with grilled sourdough bread to soak up all the delicious flavors. It’s sweet, crunchy and delicious! You can even make it ahead, which I love. The flavors get better as they sit.
Also: ever wonder how to cut corn off the cob without the mess? I’m sharing the easiest fuss-free technique!
Fresh Corn Salad Recipe
Cook the corn
In a large pot of boiling water, blanch the corn for about 3 minutes. You’re not cooking it all the way through; just blanching it to remove some of the starchiness. Then quickly shock the cobs in an ice bath to stop the cooking and to set the bright yellow color. Use a long, shallow pan for the ice bath (a 9×13-inch brownie pan is perfect). Once cool enough to handle remove the corn kernels.
How to Cut Corn Off the Cob (the easy way!)
Place the corn on a cutting board and slice off one side with a large chef’s knife. Then roll the corn over (flat side facing down now) and cut the next side. Keep going until you’ve cut the whole thing. Easy. No special gadgets. No mess.
Assemble the Salad
To a large bowl, add the corn kernels, halved tomatoes, onion, red wine vinegar, olive oil and salt and pepper and toss well. The longer this salad melds together, the better it will taste (I usually chill it for about 1 hour). Just before serving, add lots of fresh basil so it doesn’t wilt.
PS: How to Store Tomatoes!
I used to keep my tomatoes in the fridge which is totally wrong. They should be stored at room temperature in a brown paper bag, up to 3 days. I recommend reading this quick post by Golden Earthworm Organic Farm for more storage tips- so good to know!Print
With just 4 ingredients and a quick vinaigrette, this fresh corn and tomato salad recipe will be your go-to summer side dish! Made with fresh corn, juicy sun gold tomatoes (or cherry tomatoes), diced red onion and fresh basil, this tossed corn and tomato salad is a terrific addition to any meal. Ready in just 15 minutes! I love it served chilled with grilled chicken or shrimp and sourdough bread. Recipe adapted from Ina Garten’s Barefoot Contessa Cookbook.
- 5 ears of fresh corn, shucked
- 2 cups sun gold tomatoes (or super ripe cherry tomatoes), halved
- 1/4 cup very small-diced red onion
- 1 tbsp. red wine vinegar
- 1 tbsp. olive oil
- salt & freshly ground black pepper to taste
- 1/2 cup thinly sliced fresh basil leaves
Notes & Substitutions
- It’s important to dice the red onion into very small pieces (large chunks will taste too strong). Alternatively, use sweet Vidalia onions or scallions instead.
- Ripe red cherry or grape tomatoes can be used instead of sun gold tomatoes. However, sun golds are exceptionally sweet!
- Fill a shallow pan such as a 9×13- inch brownie pan (or something similar), halfway with cold water and a few handfuls of ice. This is your ice bath for the corn.
- In a pot of boiling salted water, cook the corn for 3 minutes. You are not cooking it all the way through; just blanching it to remove some of the natural starch. With tongs, transfer the corn into the ice bath to stop the cooking and to keep the color bright yellow. Once cool, remove to a cutting board and pat dry.
- Using a large knife, slice off one side of the corn while it’s still on the board. Use the tip of the knife for guidance. Roll the cob over (flat side should be facing down now) and slice off the next side. Keep going until you’ve cut all all sides.
- Add the corn to a large bowl with the tomatoes, red onion, vinegar, and olive oil. Sprinkle with a good amount of salt and pepper, to taste.
- Just before serving, toss in the fresh basil. Taste again for seasonings (add more salt if necessary!) and serve cold or at room temperature.
Keywords: Ina Garten, best corn recipes, corn salad, fresh corn, csa recipe, how to cut corn, sun gold tomatoes, cherry tomatoes, Barefoot Contessa, easy corn salad recipe