Categories: Eats, Life Style

Tomato Corn Salad

Hey, What’s Cookin’?


This fresh, crunchy salad will make a pleasant change of pace from your usual cooked side dishes. Ripe cherry tomatoes, corn, and cucumbers mingle with fresh basil and basic seasonings to turn humble vegetables into a family favorite. Since it’s summer, you’ll want to use fresh corn–it makes all the difference! In winter you can use frozen corn.

Tomato Corn Salad

Adapted from: various recipes on the internet
Serves: 6


  • 1/4 cup fresh basil, chopped
  • 3 tbs olive oil
  • 2 tsp lime juice
  • 1 tsp brown sugar (or natural sugar substitute equivalent)
  • 1/2 tsp salt
  • 1/4 tsp pepper
  • 2 medium ears of sweet corn; cooked for 3 minutes in boiling water and cooled
  • 3/4 cup red onion, thinly sliced
  • 2 cups cherry tomatoes, halved
  • 2 cups cucumber; chopped, seeded & peeled


  1. In a jar with a tight fitting lid, combine the basil, oil, lime juice, sugar, salt and pepper. Shake well.
  2. Take each ear of corn and stand it on end in a shallow bowl, Using a sharp knife, slice a strip of kernels off the cob. Rotate the cob and continue slicing off strips of kernels until the cob is free of kernels.
  3. In a large bowl, combine one cup of the corn kernels with the onions, tomatoes and cucumber. Drizzle with the dressing and toss to coat.
  4. Refrigerate until serving.





Photograph via Pinterest

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