Fresh Tomato and Corn Salad

"3 of the greatest flavors in nature, together in one dish (Spend a few extra dollars on good olive oil, and you'll see what I mean). Can be served cold or room temperature. Great for picnics."
 
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photo by PaulaG photo by PaulaG
photo by PaulaG
photo by MA HIKER photo by MA HIKER
Ready In:
15mins
Ingredients:
5
Serves:
2-3
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ingredients

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directions

  • Wash tomatoes and remove leaves, cut into bite sized pieces or slices Tear basil leaves into small pieces Combine basil, tomato and corn in a bowl Drizzle with balsamic vinegar and good olive oil, to taste.
  • Stir.
  • Let chill for 1 hour for flavor mix, or serve immediately for freshest presentation.
  • Stir before serving.

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Reviews

  1. I opted for the cherry tomatoes and fresh corn. I used a pint of cherry tomatoes and 2 corn cobs. I used fresh basil, but I wouldn't hesitate to use dried, especially if making in advance. This was pretty and tasty. And for a potluck when time is short, you couldn't ask for a more perfect offering!
     
  2. Lacking fresh basil I substituted dried basil in excess of 8 leaves and let the mixture sit for a few hours to "hydrate" the basil. It was excellent. The sweet corn compliments the tang of the balsamic extremely well... Oh, and it's super-easy/quick to make.
     
  3. Excellent side dish on a hot summer''s day.
     
  4. I can well understand the wonderful reviews. I used canned corn that was drained and rinsed. About 8 oz of halved cherry tomatoes was used and a large green onion was sliced and added to the mix. This only took a splash of olive oil. I did add in some freshly ground black pepper. This is an excellent salad for summertime fun.
     
  5. This was super easy and quick to prepare. I really liked the freshness of this salad. I used the cherry tomatoes from our garden but I used frozen corn. No matter it still tasted great. My kids weren't sure if they enjoyed this or not. DH and I did though, so I will make this when the kids are at Gma and Gpas. Thank you for sharing with us.
     
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Tweaks

  1. I've been making this salad for some time, only i used canned corn and either grape or cherry tomatoes and I use italian herb seasoning instead of fresh basil. We all love it, well except for my picky 3 year old. My advice is heavy on the vinegar, light on the oil.
     
  2. Lacking fresh basil I substituted dried basil in excess of 8 leaves and let the mixture sit for a few hours to "hydrate" the basil. It was excellent. The sweet corn compliments the tang of the balsamic extremely well... Oh, and it's super-easy/quick to make.
     

RECIPE SUBMITTED BY

Grew up in South Louisiana (yup. A Cajun.) Lived in Texas and Alabama (Tex-Mex and Cornbread too...) I can make a real roux, family raises crawfish, and I can speak enough French to get my face slapped. My friends claim we could go on Survivor and gain weight (Us Cajuns, we'll eat anything, put enough Tabasco on it).
 
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