Fresh Corn Salad with Basil and Tomato
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Summer corn needs only three minutes in the pot. Toss it with ripe tomato, scallion and a basil vinaigrette while it's still cool, and the bowl is scraped clean by the end of the afternoon.
The short version
Boil fresh corn for 3 minutes, chill it, cut off the kernels, then toss with tomato, scallion and a basil vinaigrette. 20 minutes start to finish and good at room temperature.
What makes ours better
what we fixed so you don’t have to
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Blanch the corn for 3 minutes. A short boil and ice bath keeps the kernels sweet and snappy, and makes them easy to cut off the cob. Raw corn can taste starchy and cooked longer turns soft.
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Add a pinch of sugar to the water. Supermarket corn is rarely as sweet as it was picked. A spoon of sugar in the pot brings some of that back.
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Dress the corn while it's still cool. Corn soaks up the vinegar and oil better than it would later, and it won't dilute the dressing with water.
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Add the basil last. Fresh basil darkens in acid within an hour. Stirring it in just before serving keeps it bright green.
What you need
the usual suspects
- Ears of corn6 large
- Ripe tomatoes1 pound
- Scallions3 each
- Olive oil3 tablespoons
- White wine vinegar2 tablespoons
- Fresh basil⅓ cup
tap each one as it goes in. no double-salting.
Steps
deep breath. you’ve got this.
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Boil the corn
Bring a large pot of water to a boil with the sugar and a big pinch of salt. Add the shucked ears and cook for 3 minutes, until the kernels are bright yellow and just tender.
About 3 min. Cook mode has a timer for this step.
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Chill the corn
Lift the ears out with tongs and plunge them into a bowl of ice water for 5 minutes, until cool enough to handle. Dry them with a towel.
About 5 min. Cook mode has a timer for this step.
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Cut off the kernels
Stand an ear upright in a wide bowl and slice down the cob with a sharp knife, turning it as you go. Do the rest, then scrape the cobs with the back of the knife to catch the milky juice.
Lay a damp towel under the bowl so it doesn't slide.
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Whisk the dressing
In a large bowl, whisk the oil, vinegar, salt and pepper until it looks cloudy and thick.
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Toss the salad
Add the corn, tomatoes and scallions to the dressing and toss gently. Let the salad sit for 15 minutes so the flavors blend. Taste for salt and acid.
About 15 min. Cook mode has a timer for this step.
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Add the basil
Right before serving, fold in the basil. Serve cold or at room temperature.
Good to know
read this before somebody asks for seconds
- Salt the tomatoes only at the end; early salt makes the bowl watery.
- In winter, use frozen corn thawed and dried, or sear it in a hot dry skillet until charred in spots, which adds the sweetness fresh corn would have.
- Add diced avocado, crumbled feta or a minced jalapeño for a variation. Add the avocado at the last minute.
- Storage. Covered in the fridge, 2 days; add the basil and tomatoes fresh if making ahead. Don't freeze.
Questions, answered
the questions my cousins text me
Can I use canned or frozen corn?
Frozen works; thaw and pat dry, or char it in a hot skillet for flavor. Canned is soft and watery and will give a much duller salad.
Do I have to cook the corn?
No. Very fresh, sweet corn is good raw. A quick blanch makes supermarket corn sweeter and more tender, and it's the safer bet.
Can I make corn salad ahead of time?
Yes. Make it without the tomatoes and basil up to 2 days ahead, then add them just before serving.
How many ears of corn equal a cup?
About 1½ ears give 1 cup of kernels. Six large ears make about 4 cups.
What goes well with corn salad?
Grilled chicken, burgers, ribs, and anything from a cookout. It's also good scooped onto tacos.
From the table
Made it? Tell me how it went, and who went back for seconds when they thought nobody was looking.
Made it?
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Published October 29, 2026.