Recipe: Peak Summer Corn Salad

We’re now in peak summer harvest time when sweet corn is in abundance, and tomatoes and basil are not far behind. I recommend double-batching this as it keeps well. The harmony of these veggies is counter-balanced by an extra sharp vinaigrette. Triple batch that one and splash on all types of greens and steamed veggies


  • 6 ears Sweet corn, shucked
  • 2 cups Cherry tomatoes, sliced in half
  • 1 cup Red onion, sliced (Scallions work, too)
  • ¼ cup Fresh basil, chopped or chiffonade-cut
  • To taste, Sea Salt and Black Pepper
  • 1/2 cup White wine vinegar (or Apple Cider)
  • 1 cup Extra virgin olive oil
  • 5 ea. Green onions, finely chopped
  • To taste, Sea Salt and Black Pepper


  1. Blanch the ears of corn in boiling water about 5 to 8 minutes depending on freshness of the corn. Takes less time to cook corn to tender the fresher it is.
  2. Remove corn and drain and cool it down with cold running water.
  3. Remove the corn from the cob with a sharp chef’s knife and be careful.
  4. Once kernels are liberated from the cob, break up the kernels with your hands as they often are in clumps.
  5. In a bowl toss all ingredients together.  Feel like adding more tomatoes? Go for it. More basil – do it. Let your eye be the judge.  Toss with the White Wine Vinaigrette and salt and pepper to taste if needed.