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
- 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
- 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.
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,