Corn and Tomato Salad
This Corn and Tomato Salad is made with sweet corn, juicy tomatoes, fresh basil, and a tangy dressing for a light, fresh summer side dish.
Servings: 4
Ingredients
- 3 ears sweet corn on the cob husked
- 1 pint grape tomatoes halved
- 1½ tablespoons extra virgin olive oil + more for brushing corn
- 1 tablespoon white wine vinegar or rice wine vinegar
- ½ teaspoon kosher salt + more to taste and to season corn
- 1 teaspoon minced garlic
- 5 large basil leaves sliced in ribbons
Instructions
- Preheat a grill or grill pan to medium heat. While the grill is heating, brush husked corn on the cobs lightly with olive oil and sprinkle with salt. Place the husked corn directly on the heated grill grates. Grill the corn for 8-10 minutes, turning frequently, until the kernels are tender. Remove the corn from the grill and allow to cool until able to handle.
- Once the corn has cooled enough to handle, cut the corn kernels off from the cob. The easiest way to do this, is to place the tip of the corn cob into the opening of the Bundt pan and use a sharp knife to cut off the kernels. The Bundt pan will catch the kernels.
- In a large mixing bowl, combine the corn kernels and tomatoes with 1½ tablespoons extra virgin olive oil, 1 tablespoon white wine vinegar, 1 teaspoon minced garlic, and ½ teaspoon kosher salt. Toss until well coated.
- Cover and chill for 1-2 hours prior to serving (or serve right away). Right before serving, add ribbons of basil and toss to combine. Give the salad a taste and add a pinch of salt if needed.
Notes
Use Frozen Corn Kernels: Toss 3 cups of thawed corn kernels with 2 teaspoons of olive oil, then roast at 400℉ for 15 minutes, or until golden. Or steam according to package directions.
Tomatoes: In the summer, vine-ripened or heirloom tomatoes can be used in place of grape tomatoes; just be sure to remove the seeds and dice them before adding to the salad.
Optional Additions: A thinly sliced shallot, crumbled feta, or diced fresh mozzarella.
Shallots: Feel free to add 1 small minced shallot if desired. I find it delicious, but my family prefers this salad without it.
Storage: Store in an airtight container in the refrigerator for up to 48 hours.
Nutrition
Calories: 148kcal | Carbohydrates: 19g | Protein: 3g | Fat: 8g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Trans Fat: 0.01g | Sodium: 599mg | Potassium: 490mg | Fiber: 3g | Sugar: 8g | Vitamin A: 1.138IU | Vitamin C: 22mg | Calcium: 18mg | Iron: 1mg
