Perfect Summer Salad

July 11, 2016


Fresh Corn Salad for a Summer Day

Shuck 6 ears of corn and cook them, very briefly, for about 2 minutes in boiling water.  Remove, allow to cool slightly, and cut kernels off the cob.

Cut half a sweet onion into fine dice. Toss the onion into the corn along with a pint of cherry tomatoes that you’ve cut in half.  Mix in three tablespoons of good olive oil and three tablespoons of red wine vinegar. Add salt and pepper to taste. Allow to sit for a bit, so the flavors become acquainted with one another.

Just before serving toss in a half cup of grated parmesan cheese and some freshly snipped basil.

Serves 6


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  • Moe says:

    Will be making this tonite after I visit the local “Corn Lady” down the street. She has the best around Omaha.

  • Lynda Shlaes says:

    Same thing, heavier on tomatoes on hot thin pasta. We call it “Summer in a bowl”

  • sue says:

    for a sweet and zippy dressing, 1 clove garlic grated, 1/2″ stem ginger, grated, 1 shallot grated, 2 coconut or apple cider vinegar, 3 T coconut white balsamic vinegar, S&P.

    • Heather says:

      Hmmmm, don’t quite understand Sue’s sweet and zippy dressing. 5 TBL vinegar but no oil? Coconut vinegar?


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