Tomato, Corn, and Basil Salad

A corn tomato and basil salad
Molly Watson
  • Total: 15 mins
  • Prep: 15 mins
  • Cook: 0 mins
  • Yield: 4 to 6 servings
Nutritional Guidelines (per serving)
119 Calories
3g Fat
22g Carbs
4g Protein
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Nutrition Facts
Servings: 4 to 6 servings
Amount per serving
Calories 119
% Daily Value*
Total Fat 3g 4%
Saturated Fat 1g 3%
Cholesterol 0mg 0%
Sodium 105mg 5%
Total Carbohydrate 22g 8%
Dietary Fiber 3g 11%
Protein 4g
Calcium 29mg 2%
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
(Nutrition information is calculated using an ingredient database and should be considered an estimate.)

Keep things light and easy with this no-cook salad filled with fresh, juicy tomatoes, crunchy corn, and peppery basil. It's the ultimate, no-sweat side dish for grilled meat or fish.

Use only the freshest, sweetest corn for this recipe. The kind that’s so tender and sweet you can eat it raw—it isn't being cooked for this recipe! Yes, you can safely eat corn raw, and this salad takes full advantage of its ultra-sweetness by pairing it with bright, acidic tomatoes. Use ripe, high-quality tomatoes for the best results. Add fresh basil and you have a very summery combination. This salad packs well and is good for cookouts, picnics, and more.

If you have cucumbers handy, try a tomato, cucumber, and corn salad instead. Or if you're grilling anyway, you might enjoy a grilled corn salad.

Ingredients

  • 1 tablespoon extra-virgin olive oil (or vegetable oil)
  • 1 teaspoon apple cider vinegar (or white wine vinegar)
  • 1/4 teaspoon fine sea salt
  • 1 shallot (or 1/4 small red onion)
  • 3 ears corn
  • 3 medium tomatoes
  • 2 sprigs basil

Steps to Make It

  1. In a salad bowl mix together the oil, vinegar, and salt.

  2. Peel and mince the shallot. Add it to the dressing and stir to combine. 

  3. Husk the corn and use a sharp knife to cut off the kernels (you can do this into a separate bowl and then add to the dressing, or cut them directly into the bowl with the dressing). As always when cutting corn kernels from the cob, be careful not to cut too deep: If you have a sharp knife and meet any resistance at all, you're cutting too deep and may end up with tough, woody knobs at the end of the kernels. 

  4. To prepare the tomatoes, use a sharp knife to cut out the stem end and core underneath. Cut the tomatoes in half along the equator, squeeze out and discard the seeds and extra juice, and chop. Add to the bowl with the corn.

  5. Toss the corn and tomatoes with dressing. Slice the basil into thin strips (called chiffonade).

  6. Sprinkle the salad with the ribbons of basil and serve. The salad will keep for a few hours topped with the basil or 2 to 3 days without the basil (sprinkle the basil on top just before serving).

Additions and Variations

While this trio screams summer already, feel free to play with it (and its super simple dressing) and add more summer flavors or a bit of richness with these ideas:

  • Add 1 small cucumber (peeled, seeded, and chopped).

  • Add 1 small zucchini (chopped).

  • Add 1 small fennel bulb (finely chopped).

  • Add 1 sweet red or orange bell pepper (finely chopped).

  • Add 1 cup sweet green peas (blanched if you like, but raw is good too).

  • Use mint instead of basil.

  • Add 1/3 cup finely chopped feta, queso fresco, or mozzarella.

  • Serve on a bed of arugula or in leaves of butter lettuce.