Summer Corn Salad

Our family eats a lot of corn.  It is Hannah’s favorite vegetable and being in the midwest, it is easy to get and cheap in the summer.  Growing up in Iowa I ate a lot of corn.  I remember some nights my mom would set a huge platter of fresh sweet corn on the table for the main dish and we’d eat a “mess of corn.”  My husband still laughs at the thought it that, but he’s not as crazy about corn as I am.  He prefers it off the cob and so I often make Summer Corn Salad to appease everyone in my house.

Summer Corn Salad is all about summer vegetables so it is best with good fresh produce.  If you can, go to a farmer’s market.  Good tomatoes should taste like a tomato.  So often the grocery store tomatoes don’t taste like anything.  I also usually find the vegetables at my local farmers market are much much cheaper than the grocery store.  If you can’t find a farmers market near you, try to get ears of corn at the grocery store and forgo the frozen stuff.  Although it is a bit more work, it is worth it.

This recipe makes a lot, about 8-10 servings as a side dish.  I often bring it to summer parties or make the full batch and serve it as a side dish over several nights. The basil gets softer but the rest holds up really well in the fridge.  For just one family dinner of 4 people, you’d probably want to cut it in half.

Summer Corn Salad



6 ears of corn, husked and cleaned

3 large tomatoes, diced

1 small onion, diced

1/4 cup chopped fresh basil

1/4 cup olive oil

2 tablespoons white wine vinegar (plain white vinegar is fine too)

Salt and Pepper to taste


Bring a large of pot of water to a boil.  Cook the corn in the boiling water for 5-7 minutes.  Remove the corn from the water and let cool.  Place a large plate on the counter.  On the plate place a small dish upside down in the middle.  Stand an ear of corn on its end in the middle of the small dish and use a sharp knife to cut down the sides of the cob to remove the kernels.  The corn kernels will fall onto the plate for easy collection and cleanup.  In a large serving bowl, place the corn kernels, tomato, onion, basil, oil, vinegar and a hefty pinch of salt and pepper.  Stir gently to combine.  Taste the salad and season with more salt and pepper if desired.  Leftovers will keep in the refrigerator for two days.


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