Name: Sweet Corn and Tomato Salad
Ingredients: 4 ears of fresh sweet corn (kernels removed, about 3 cups): Look for plump ears with bright green husks and moist silks. The kernels should be tender and milky when pierced. Fresh corn provides the best sweet, crisp texture.; 1 pint cherry or grape tomatoes (halved or quartered if large, about 2 cups): These smaller tomatoes are generally sweeter and have a firmer texture that holds up well in salads. A mix of colors (red, yellow, orange) can make the salad even more visually appealing.; 1/2 medium red onion (finely diced, about 1/2 cup): Red onions offer a milder, slightly sweeter flavor than yellow onions and add a beautiful purple hue. Soaking diced red onion in cold water for 10 minutes can further mellow its bite if desired.; 1/2 cup fresh basil leaves (chiffonade or roughly chopped): Basil is the star herb here, lending its signature sweet, peppery, and slightly minty notes. Use fresh basil for the best aroma and flavor.; 1/4 cup extra virgin olive oil: A good quality extra virgin olive oil forms the base of the dressing, adding richness and fruity notes.; 2 tablespoons red wine vinegar (or apple cider vinegar): Provides the necessary acidity to balance the sweetness of the corn and tomatoes. Red wine vinegar offers a robust tang, while apple cider vinegar is slightly milder and fruitier.; 1 tablespoon honey or maple syrup (optional, for added sweetness): If your corn or tomatoes aren’t at peak sweetness, a touch of honey or maple syrup can enhance the overall flavor profile. Adjust to your taste.; 1 clove garlic (minced or grated): Adds a pungent, aromatic kick to the dressing. Use fresh garlic for the best flavor.; 1/2 teaspoon sea salt (or to taste): Enhances all the flavors in the salad. Start with less and add more as needed.; 1/4 teaspoon freshly ground black pepper (or to taste): Adds a subtle warmth and spice.; Optional additions: 1 avocado (diced): Adds creaminess and healthy fats. Add just before serving to prevent browning.; 1/2 cucumber (diced): For extra crunch and freshness.; 1/4 cup crumbled feta or goat cheese: For a salty, tangy counterpoint.; 1 jalapeño (finely minced, seeds removed for less heat): For a spicy kick.

Ingredients

Scale

4 ears of fresh sweet corn (kernels removed, about 3 cups): Look for plump ears with bright green husks and moist silks. The kernels should be tender and milky when pierced. Fresh corn provides the best sweet, crisp texture.
1 pint cherry or grape tomatoes (halved or quartered if large, about 2 cups): These smaller tomatoes are generally sweeter and have a firmer texture that holds up well in salads. A mix of colors (red, yellow, orange) can make the salad even more visually appealing.
1/2 medium red onion (finely diced, about 1/2 cup): Red onions offer a milder, slightly sweeter flavor than yellow onions and add a beautiful purple hue. Soaking diced red onion in cold water for 10 minutes can further mellow its bite if desired.
1/2 cup fresh basil leaves (chiffonade or roughly chopped): Basil is the star herb here, lending its signature sweet, peppery, and slightly minty notes. Use fresh basil for the best aroma and flavor.
1/4 cup extra virgin olive oil: A good quality extra virgin olive oil forms the base of the dressing, adding richness and fruity notes.
2 tablespoons red wine vinegar (or apple cider vinegar): Provides the necessary acidity to balance the sweetness of the corn and tomatoes. Red wine vinegar offers a robust tang, while apple cider vinegar is slightly milder and fruitier.
1 tablespoon honey or maple syrup (optional, for added sweetness): If your corn or tomatoes aren’t at peak sweetness, a touch of honey or maple syrup can enhance the overall flavor profile. Adjust to your taste.
1 clove garlic (minced or grated): Adds a pungent, aromatic kick to the dressing. Use fresh garlic for the best flavor.
1/2 teaspoon sea salt (or to taste): Enhances all the flavors in the salad. Start with less and add more as needed.
1/4 teaspoon freshly ground black pepper (or to taste): Adds a subtle warmth and spice.
Optional additions:
- 1 avocado (diced): Adds creaminess and healthy fats. Add just before serving to prevent browning.
- 1/2 cucumber (diced): For extra crunch and freshness.
- 1/4 cup crumbled feta or goat cheese: For a salty, tangy counterpoint.
- 1 jalapeño (finely minced, seeds removed for less heat): For a spicy kick.

Cook Mode Prevent your screen from going dark

Instructions

Prepare the Corn: If using fresh corn on the cob, you have a few options for cooking it.
- Boiling: Bring a large pot of water to a boil. Add the shucked corn cobs and cook for 3-5 minutes, or until the kernels are tender-crisp. Drain immediately and plunge into an ice bath to stop the cooking process and retain color.
- Grilling: For a smoky flavor, grill the corn cobs (either in their husks after soaking, or directly on the grates after shucking and lightly oiling) over medium heat for 10-15 minutes, turning occasionally, until lightly charred and tender.
- Microwaving: Place one or two shucked ears on a microwave-safe plate. Microwave on high for 2-4 minutes per ear, depending on wattage, until tender.
- Once cooked and cool enough to handle, stand the cob on its end in a large bowl (or on a cutting board with a smaller inverted bowl in the center to catch kernels) and carefully cut the kernels off the cob using a sharp knife. Aim to get whole kernels. Discard the cobs. If using high-quality frozen corn, thaw it according to package directions; cooking is usually not necessary if it’s already blanched. Canned corn should be drained and rinsed thoroughly.
Prepare the Vegetables:
- Wash the cherry or grape tomatoes thoroughly. Pat them dry. Slice them in half, or into quarters if they are on the larger side. Place them in a large salad bowl.
- Peel and finely dice the red onion. If you prefer a milder onion flavor, you can soak the diced onion in a small bowl of cold water for 10-15 minutes, then drain well before adding to the salad. Add the diced red onion to the bowl with the tomatoes.
- Wash the fresh basil leaves and pat them dry. Stack several leaves on top of each other, roll them up tightly like a cigar, and then thinly slice them crosswise to create elegant ribbons (this technique is called chiffonade). Alternatively, you can roughly chop them.
Make the Dressing:
- In a small bowl or a jar with a tight-fitting lid, combine the extra virgin olive oil, red wine vinegar (or apple cider vinegar), minced garlic, optional honey or maple syrup, sea salt, and freshly ground black pepper.
- Whisk vigorously (if using a bowl) or shake well (if using a jar) until the dressing is emulsified and well combined. Taste the dressing and adjust seasonings if necessary. You might want more salt, pepper, vinegar for tang, or honey for sweetness.
Combine the Salad:
- Add the cooked and cooled corn kernels to the large salad bowl containing the tomatoes and red onion.
- Pour the prepared dressing over the corn and vegetable mixture.
- Add most of the fresh basil, reserving a little for garnish if desired.
- Gently toss everything together until all the ingredients are evenly coated with the dressing. Be careful not to overmix, especially if you’ve added delicate ingredients like avocado.
Chill and Serve:
- For the best flavor, cover the salad bowl and refrigerate for at least 30 minutes before serving. This allows the flavors to meld and marry beautifully. If you’re short on time, it can be served immediately, but the flavors do improve with a little chilling time.
- Just before serving, give the salad a final gentle toss. Taste one last time and adjust seasoning if needed. Garnish with the reserved fresh basil.

Nutrition

Serving Size: one normal portion
Calories: 220