Fresh Corn and Tomato Salad
photo by Jostlori
- Ready In:
- 5 cups corn kernels, sweet white (from about 7 to 8 medium cobs)
- 2 tablespoons lemon juice
- 1 1⁄2 teaspoons kosher salt
- 1⁄4 teaspoon black pepper, freshly ground
- 3 tablespoons extra-virgin olive oil
- 10 ounces cherry tomatoes or 10 ounces red pear tomatoes, halved
- 1⁄2 cup red onion, small-dice
- 1⁄4 cup fresh basil, thinly sliced
- Prepare an ice water bath by filling a large bowl halfway with ice and water; set aside. Bring a large pot of heavily salted water to a boil over high heat. Add the corn kernels and cook until tender, about 4 minutes. Drain and place in the ice water bath until cool, about 4 minutes.
- Combine the lemon juice, salt, and pepper in a large, nonreactive bowl. While continuously whisking, add the oil in a steady stream until completely incorporated. Add the remaining ingredients and the cooled corn and toss until well coated. Serve.
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This salad is the best of all things summer! It is fresh, cool, and pretty with a nice clean flavor, who could ask for more? I did not time the blanching of the corn but as we like ours crisp would say I only blanched it for two to three minutes, also mixed everything and packed on ice for about an hour before serving and we all thought it was fabulous. Thanks so very much for the post, look forward to enjoying again.
You are correct when you say this is simple. This was such a refreshing salad. Crisp corn, sweet tomatoes, and a little tang from the onions, all married together perfectly with the dressing. I served this along side grilled salmon and everyone raved over it. The only thing I did differently, and it was just a preference for me, was I added just a pinch of sugar to the dressing before I added all the ingredients, because the lemon was a little tart. I made the salad and let it sit about 4 hours before serving, and after eating it after it sat, it didn't need the sugar. Which I should have known better. The corn is plenty sweet enough, along with the tomatoes. So, the sugar wasn't needed. But it was nice in the dressing itself. Thanks Lavender Lynn for this yummy little addition to my supper!