Summer corn salad

    (327)
    45 min

    This fresh and flavourful salad features sweetcorn tossed with chunks of tomato and onion with a fresh basil vinaigrette.


    1 person made this

    Ingredients
    Serves: 4 

    • 6 corn on the cobs, husked and cleaned
    • 3 large tomatoes, diced
    • 1 large onion, diced
    • 10g chopped fresh basil
    • 4 tablespoons olive oil
    • 2 tablespoons white vinegar
    • salt and pepper to taste

    Method
    Prep:25min  ›  Cook:20min  ›  Ready in:45min 

    1. Bring a large pot of lightly salted water to the boil. Cook corn in boiling water for 7 to 10 minutes, or until desired tenderness. Drain, cool and cut kernels off the cob with a sharp knife.
    2. In a large bowl, toss together the corn, tomatoes, onion, basil, oil, vinegar, salt and pepper. Chill until serving.

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    Reviews & ratings
    Average global rating:
    (327)

    Reviews in English (256)

    by
    310

    A very summery flavor! We use less onion, and use a sweet variety - and the longer it refrigerates, the better it tastes. I use this trick for cutting the corn: set a bundt or angel food pan on the counter (open side up, as if to pour batter in), then rest one end of the cob in the middle hole. No slipping around as you cut, and the kernels fall right into the pan!!... and you feel ever so clever.  -  13 Sep 2002  (Review from Allrecipes US | Canada)

    by
    253

    This salad is a winner -- it's refreshing, attractive, and infinitely adaptable. For example, I use more vinegar because my husband and I prefer tangy dressings. Or you can use Good Seasons Italian dressing packets, prepared the way you like it, instead of the oil, vinegar, and salt called for in the recipe. Canned corn works fine instead of fresh -- you lose a bit of flavor, but it's easier and faster. I use cherry tomatoes sliced in half instead of dicing large tomatoes -- it's easier, looks nicer, and usually tastes better, too. I prefer to use either a chopped red onion or sliced green onions instead of a white onion. Fresh basil is essential. Chopped bell peppers make a healthy, crunchy addition; I use an orange one for the color contrast. Other good additions are sliced olives, small pinto beans, sliced radishes, or diced hot peppers. I even add diced ham or salami and diced provolone sometimes. Make this at least a few hours early, cover, and place in the frig so the veggies have time to absorb all the great flavors.  -  02 May 2005  (Review from Allrecipes US | Canada)

    by
    86

    This salad is very easy and very colorful. It's good and actually pretty refreshing. I microwaved the corn still in the husks for 2 minutes per ear (or out of the husk and wrapped in plastic wrap for 2 minutes per ear) then followed the directions from there. It's been awhile since I made it, but I think I used a white onion (or maybe a yellow one). It makes a pretty good amount of salad. If you're looking for quick and easy, this is it. It'll definitely serve a lot of people. UPDATE: I made this for a Labor Day bbq, and instead of chopping tomatoes (they all looked terrible at the grocery) I halved a container of grape tomatoes. They were perfect, delicious and very pretty. I'll only do this in the future. I also chopped a large Vidalia onion. Yummy. I make this all the time, and everyone always loves it.  -  15 Mar 2004  (Review from Allrecipes US | Canada)

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