Real Recipes From Real Home Cooks ®

fresh basil corn and tomato salad

(4 ratings)
Blue Ribbon Recipe by
Kathy W
New Carlisle, OH

Fresh is the key. Don't be tempted to use frozen corn in this salad, or dried basil - it's not the same.

Blue Ribbon Recipe

Filled with fresh basil, corn, and tomatoes, this is an amazing summer salad. It's fresh and filled with summer produce. Kathy's way of cooking corn in the microwave makes this a quick salad to throw together. Keeping the corn in its husk and microwaving, means the corn steams inside the husk. It's very easy to peel. Seeding the cucumber and tomato adds flavor without the extra water seeds produce. We really enjoyed the homemade vinaigrette. It's slightly sweet and tangy. The perfect summer salad for a cookout or alongside a grilled dinner.

— The Test Kitchen @kitchencrew
(4 ratings)
yield 6 serving(s)
prep time 30 Min
cook time 10 Min
method Microwave

Ingredients For fresh basil corn and tomato salad

  • 5
    ears corn
  • 1 sm
    onion, diced
  • 1 md
    cucumber, peeled, seeded and diced
  • 1 lg
    tomato, seeded and diced
  • 1/4 c
    fresh basil, chiffonaded or chopped
  • 3 Tbsp
    vegetable oil
  • 3 Tbsp
    cider vinegar
  • 1 1/2 Tbsp
  • 1/2 tsp
  • 1/2 tsp

How To Make fresh basil corn and tomato salad

  • Shucking cooked corn.
    Microwave corn, 2 ears at a time in the husks, for 3 1/2 minutes. Shuck and allow to cool.
  • Cutting kernels off the cob.
    Cut kernels off the cob.
  • Corn kernels in a large bowl.
    Place in a large bowl.
  • Onion, tomato, cucumber, and basil added to corn.
    Add onion, tomato, cucumber, and basil; gently toss.
  • Oil, vinegar, sugar, salt, and pepper in a bowl.
    For the dressing: mix together oil, vinegar, sugar, salt, and pepper.
  • Tossing vegetables with dressing.
    Add to corn mixture and toss gently. Adjust salt and pepper.
  • Salad covered to chill.
    Allow the salad to stand for 30 minutes or so before serving. Or, refrigerate for several hours. Serve cold or room temp.