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Fresh Tomato and Corn Salad with Basil

Written by Lisa Cericola

Fresh tomato and corn salad with basil uses both heirloom and cherry tomatoes and corn straight off the cob to make the most of summer produce.

If it were up to me, tomato season would last year-round. And fresh corn season too—when it comes to summer produce, it feels like tomatoes and corn are best friends from July through September.

Like, they probably make each other friendship bracelets and plan pool dates and camping trips all summer long.

fresh tomato and corn salad with basil
Photo: Casey Barber

Even if you’re not a homegrown tomato gardener, local tomato specimens are always ripe for the picking from your neighborhood greenmarkets, making it easy for me—and you—to get our fix for as long as we can.

If you’re lucky enough to get your hands on some heirloom tomatoes, you can find varieties throughout the summer into the first weeks of fall.

The best way to eat summer tomatoes and corn is simply—very little adornment is needed when the ingredients are this good.

fresh tomato and corn salad with basil
Photo: Casey Barber

I like to toss together a fresh tomato and corn salad with a variety of tomatoes in all shapes and colors, from plump, firm heirlooms to grape-sized Juliet tomatoes to sunny golden cherry tomatoes.

Add some Green Zebras, Brandywines, or Cherokee Purples for a rainbow of hues.

As for the corn, any white, yellow, or checkerboard variety works well here too.

fresh tomato and corn salad with basil
Photo: Casey Barber

This is a true no-cook salad: just shuck the corn and use a sharp paring knife to slice the kernels from the cobs into a bowl.

I finish off my fresh tomato and corn salad with a tangy red wine vinaigrette that uses shallots and minced basil to infuse the dressing with intense flavor.

And a sprinkling of even more basil, along with a pinch of flaky sea salt, makes this salad look as beautiful as it tastes.

Serve this with a big bowl of pasta made with no-cook tomato sauce and you’ve got yourself a meal!

fresh tomato and corn salad with basil

If you can’t find tomatoes due to blight or a lack of farmers’ markets in your neck of the woods, try substituting peaches or yellow plums, or only using cherry tomatoes.

It’s not rocket science, but it’s a delicious way to put summer on your plate.

fresh tomato and corn salad with basil

Tomato Salad with Corn and Basil

Yield: 4 servings
Prep Time: 15 minutes
Total Time: 15 minutes

Fresh tomato and corn salad with basil uses both heirloom and cherry tomatoes and corn straight off the cob to make the most of summer produce.

Ingredients

Dressing

  • 1/4 cup red wine vinegar
  • 1 tablespoon lemon juice
  • 1 small shallot, minced
  • 1 tablespoon minced fresh basil
  • 1/2 cup olive oil

Salad

  • 2 ears of corn, shucked, and kernels removed from the cob
  • 2 large heirloom tomatoes, sliced into wedges
  • 10-12 cherry or grape tomatoes (about a handful)
  • 5-6 basil leaves, julienned
  • flaky sea salt

Instructions

Make the dressing:

  1. Shake the vinegar, lemon juice and shallots together in a mason jar.
  2. Let rest for 10 minutes to macerate the shallots slightly.
  3. Add the basil and olive oil, and shake well to emulsify.

Assemble the salad:

  1. Toss the corn and tomatoes together in a large bowl, then transfer to a serving platter or individual plates, if desired.
  2. Drizzle the dressing on top of the salad, then sprinkle with the additional basil and flaky sea salt.
Nutrition Information:
Yield: 4 Serving Size: 1
Amount Per Serving: Calories: 321Total Fat: 28gSaturated Fat: 4gTrans Fat: 0gUnsaturated Fat: 23gCholesterol: 0mgSodium: 154mgCarbohydrates: 18gFiber: 3gSugar: 8gProtein: 3g

The nutritional information above is computer-generated and only an estimate.

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8 Comments

  1. Agree, definitely not rocket science…but I just love the addition of uncooked corn. This is the first year I have ever used corn raw and cant believe I have missed out all this time. My family loves this avocado/corn salad I have made several times and your salad here – sounds just wonderul. No, not rocket science – just a gentle reminder of a lovely combination – thank you

  2. Carol, so sad about the San Marzanos! My cherry tomatoes are surprisingly abundant but it took them until September to ripen. Your big guys probably never had a chance this year.

  3. Definitely, Kathy! That cinnamon toast is not just for the germy – it’s an everyday indulgence. (And it really helps with the sometimes-dry texture of whole-grain bread.)

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