This is the crunchy corn salad, also known as the “Summer Party in Your Mouth!” I mentioned a few days ago.
It’s just a few simple ingredients. As you might expect, there’s corn…and there’s also tomatoes, basil, olive oil, garlic, salt and pepper.
I’ve been making it at least once a week for a month, and every time the fam-bam gobbles it all up. It’s good! Of course you can tweak it to your liking. The way I describe it here, it comes together in about 15 minutes.
So far, I’ve served it with hot dogs, with parmesan chicken, with basil parmesan salmon, with caprese salad, and lemon pasta, and…well, it rocks with just about any protein and side. I also HIGHLY recommend it on its own with a side of crusty, fresh bread. YUM!
Fresh corn is preferred, but I’m not above using frozen or canned corn if that’s all I have in the house.
If you’re using fresh corn, you’ll have to remove the kernels from the cobs first… So that’s something to consider. It probably takes the most time.
I do it by taking two bowls — one big, one small — and start by inverting the smaller bowl inside the bigger one so that the edge of the smaller bowl sits flat inside the bigger bowl. If possible, you don’t want it to wiggle at all.
Now, take your shucked corn cob, and set the bottom of the cob on top of the smaller bowl. Next, hold the pointy tip of the cob with one hand, and, with your other hand, take a knife and slowly and carefully run it down the sides to remove the kernels.
Um…be very careful as you do this, OK? I know, I know, you’re always careful, but I feel like whenever knives are involved, it’s worth repeating.
Go slowly until you get the hang of it. Be careful because YOU NEED YOUR FINGERS!
Anywho, that’s the hardest part. The salad comes together quickly after that, so have the rest of your ingredients items prepped and ready to go!
Summer Corn Tomato and Basil Salad
INGREDIENTS
- 4-6 ears of corn, shucked (I usually get it in a prepack of four at Trader Joes)
- 3-4 diced garlic cloves (use more or less depending on your preference)
- 1 ½ cups chopped tomatoes (see note below)
- ½ cup julienned fresh basil leaves
- 2 tablespoons olive oil
- Salt and pepper to taste
INSTRUCTIONS
- Warm 1 tablespoon of olive oil over medium heat in a nonstick pan with high sides. Add in corn kernels, a pinch or two of salt, and then cook, stirring occasionally, for about five minutes (you can cook the corn more or less depending on how crunchy you like it). Once the corn is cooked, remove it from the pan and set aside while you cook the rest of your ingredients.
- Turn down the heat to low, and add the remaining olive oil to the same pan. Add your chopped garlic and cook until it’s golden and fragrant (this can take anywhere from 30 seconds to a minute or two). Watch it carefully to make sure you don’t burn it, because then it’ll taste bitter.
- Add your chopped tomatoes to the garlic, turn the heat back up to medium, and cook for about a minute, stirring occasionally. You don’t want to cook them down; you really only want to warm them through.
- Add the cooked corn back into the pan, stir and cook everything for about another minute. Then turn off the heat.
Toss in the basil, and add additional salt and pepper to taste.
NOTES
You can use any variety of tomatoes, but I like it with cherry tomatoes the best because they aren’t too juicy. Romas work well too. I’ve also had good results with beefsteak tomatoes; however, if you’re going to use a tomato with a lot of juice, I’d recommend removing the juice and seeds first to prevent your salad from getting too soggy. 😋
Your friendly neighborhood beauty addict,
Karen
Rachel says
August 19th, 2020 at 8:44 amThis looks good! I’m not a huge corn on the cob person but I love it in salads and stuff. I have tomatoes and cucumbers coming out my ears so I am very into fresh salads and pasta salads this time of year. Sometimes I’ll just throw a packet of tuna on top for more protein! And I’ve been making lots of fresh pico de gallo!
Karen says
August 19th, 2020 at 2:16 pmOh you’re so lucky to have cucumbers! I have a few persian cucumbers to eat this week and am thinking about doing this recipe:
https://www.gimmesomeoven.com/thai-cucumber-salad/
This one looks good too, and very filling!
https://www.gimmesomeoven.com/quick-peanut-soba-noodles/
Rachel says
August 19th, 2020 at 5:32 pmOoh thank you for those recipes! I make a similar one to the first with sesame oil and sesame vinegar!
Anne says
August 19th, 2020 at 8:46 amI love anything that has corn in it – delicious!
Anne recently posted … I’m from Mugwort Face Mask | Doctors Review
Karen says
August 19th, 2020 at 2:13 pmYes! Especially when it’s sweet!
Kim says
August 19th, 2020 at 10:22 amWe’re just hitting peak tomato season so I have some extras (yay!). This looks delish. One of my friends makes a salad with corn, black beans and avocado which is also really yummy. We have a super short season for fresh (garden) veggies so we have to take full advantage! 🙂
Karen says
August 19th, 2020 at 2:13 pmYour friend’s salad sounds super good! I would put that into a tortilla to make it into a wrap, YUM!
Kim says
August 20th, 2020 at 12:12 pmThat would be perfect – we usually scoop it up with tortilla chips so I can attest to the fact that it’s a good combo! 🙂
Karen says
August 20th, 2020 at 1:29 pmYUM! I would have to find a way to get some cheese in that and I’d be all set!
Kim says
August 24th, 2020 at 10:26 amTotally on board with cheese. It makes everything better! 🙂
Michele DiCola says
August 19th, 2020 at 11:39 amCorn 🌽
I love corn 🌽
Making this today as I have both at the ready !
Karen says
August 19th, 2020 at 2:08 pmAwesome, Michele! Take a picture and send it to me or tag me on FB, I would love to see!
Sarah Lowes says
August 19th, 2020 at 12:14 pmBut how did you do the salmon and pasta bit? tell us the whole thing, please!
Karen says
August 19th, 2020 at 2:07 pmCertainly! I used these recipes below.
Salmon — https://www.skinnytaste.com/parmesan-salmon/
I doubled the topping because it didn’t seem like enough. The recipe calls for an air fryer but I made mine in the oven using this method, which works for me:
https://www.gimmesomeoven.com/baked-salmon-recipe/
Pasta — https://www.laurainthekitchen.com/recipes/pasta-al-limone/
I subbed the arugula with some spinach because it’s what I had!
Tatiana says
August 19th, 2020 at 1:09 pmI agree with Sarah, tell us more about the salmon and pasta! This whole meal looks so dang yummy! Dear Husband LLLLOOOOVVVVEEEESS corn, and tomatoes too, so this is going to be a big hit!
Thanks for sharing!
BTW, your home grown tomatoes look fantastic! What variety did you plant? I think if I find the right type of critter caging I may attempt tomatoes again next summer.
P.S. How’s your air quality? Ours is really bad right now. Sigh. Too close for comfort. I have two friends in the San Mateo evacuation zone and one in Vacaville. This is really. Just. Too. Much.
Karen says
August 19th, 2020 at 2:05 pmWe did beefsteak and cherry tomatoes because they were the only varieties left at Home Depot, LOL! Historically we’ve only had good luck with early girls and bad luck with everything else, but this year El Hub installed a drip irrigation system with a timer, and WOW. It made a *huge* difference. The beefsteak went buck wild! It’s been a joy because I can eat tomatoes off the vine pretty much non-stop.
So for the salmon, I did this recipe, but I doubled the topping because the original amount didn’t seem like nearly enough:
https://www.skinnytaste.com/parmesan-salmon/
The pasta is pasta al limone:
https://www.laurainthekitchen.com/recipes/pasta-al-limone/
I subbed the arugula with some spinach. SUPER GOOD!
Karen says
August 19th, 2020 at 2:08 pmI forgot to mention that I use this method for baking salmon, and it works really well for me.
https://www.gimmesomeoven.com/baked-salmon-recipe/
Also, the air quality here is not good. It smells strongly of barbecue outside. 🙁
How are you doing?! Are you anywhere close to Santa Cruz?
Jan says
August 19th, 2020 at 3:33 pmHi,
Sounds yummy. If I were to use frozen corn, how much would I use?
Karen says
August 19th, 2020 at 3:38 pmHi Jan,
I’m guessing about 1 1/2 to 2 cups? The former baker in me loves precise measurements (to the gram, baby!), but this just happens to be one of those recipes that I learned by eyeballing the amounts. I got it from an ex (it was the only good thing I got out of that relationship, ha!).
Karen says
August 19th, 2020 at 6:22 pmHi Jan,
I just made the recipe again and measured the corn. It’s 2 cups to 2 1/2 cups.
Jan says
August 20th, 2020 at 1:52 pmThanks so much for taking the time to measure!
Karen C. says
August 20th, 2020 at 8:36 amOh this looks mucho tasty and I will definitely be trying it. I’ve made your shrimp salad recipe 3X now and it’s already a favorite in my household – thanks for that recipe! Full disclosure: our TJ’s always has a line out the door & nobody got time for that, so I just substitute the TJ’s Pear dressing with other fancy dressings at my WF’s. 🙂
Karen says
August 20th, 2020 at 1:29 pmI’m so glad you like the shrimp salad! I haven’t had it in a few weeks so I have to do it again. 🙂