Easy Fresh Corn and Tomato Salad - Your Summer Sunshine in a Bowl!
This Fresh Corn and Tomato Salad is a simple dish that just screams summer. It's ridiculously easy, comes together in minutes, and is pure, vibrant happiness in a bowl. Perfect for backyard BBQs, lazy afternoons, potlucks, picnics, or bringing to a friend's house.
Equipment
- Large pot
- Large bowl
- Sharp knife
- Small bowl
- Whisk
Ingredients
For the Salad
- 3 ears of fresh corn
- 1.5 cups cherry or grape tomatoes halved
- 1/4 cup red onion finely chopped
- 1/4 cup fresh basil chopped
For the Dressing
- 2 tbsp extra-virgin olive oil
- 1 tbsp red wine vinegar or lemon juice
- Salt and black pepper to taste
Optional Addition
- 1/4 cup crumbled feta or goat cheese optional
Instructions
- Step 1: Cook your corn. Bring a large pot of salted water to a boil and boil husked corn ears for 3–4 minutes until tender-crisp. Alternatively, grill the corn until slightly charred. Let the corn cool enough to handle.
- Step 2: Once cool, stand each ear upright in a large bowl and use a sharp knife to carefully slice the kernels off the cob into the bowl.
- Step 3: In the same large bowl, combine the corn kernels with your halved tomatoes, finely chopped red onion, and chopped basil. Give it a gentle mix.
- Step 4: In a small separate bowl, whisk together the extra-virgin olive oil and red wine vinegar (or lemon juice). Season this dressing generously with salt and pepper, tasting and adjusting until perfect.
- Step 5: Pour the dressing over the corn and tomato mixture in the large bowl. Toss everything gently to ensure every piece is coated. If using the optional feta or goat cheese, crumble it over the top now and gently fold it in.
Notes
For the best result, use the freshest corn and ripest tomatoes you can find, as ingredient quality is key. Don't overcook the corn – aim for tender-crisp. Finely chop the red onion so it doesn't overpower other flavors. While you can eat it right away, letting the salad sit for 10-15 minutes (or up to an hour in the fridge) allows flavors to meld. You can prep ingredients like corn and chopped veggies ahead of time and store separately, tossing with dressing just before serving. Store leftovers in an airtight container in the refrigerator for 2-3 days.