This easy corn salad is fresh and full of tangy flavor, with bursts of bright tomato and basil! The classic summer salad for BBQs and picnics.
It’s not summer until you’ve made corn salad! This one is all about fresh flavor: sweet bursts of corn, juicy tomatoes, and herbaceous basil pair with a tangy, light vinaigrette. If you’re like us…you won’t be able to stop eating it! Top with feta cheese crumbles if you like, or keep it as a plant based salad: it’s just as good either way. Alex and I made this for a BBQ and while the grilled main dish was good, everyone kept talking about the corn salad. Here’s all about how to make it…including a tip on how to cut corn off the cob: without the mess!
How to cut corn off the cob…without the mess!
Here’s our best trick on how to cut corn off the cob! If you’ve cut corn off the corn on a cutting board, you’ll appreciate the memory of yellow kernels sprayed all over your kitchen. (Right?) Here’s a way to cut corn off the cob and reduce the mess:
- Use a bundt pan or tube pan. The sides of the pan will keep the corn kernels contained inside! Don’t have one? Use a rimmed baking sheet or dish.
- Place the tip of the corn cob into the hole in the middle of the pan. Hold the bottom of the corn cob securely with your non-cutting hand. (If using a baking sheet or dish, place a folded towel underneath to reduce slipping. Hold the corn vertically and rest the bottom right on the sheet.)
- Use a sharp chef’s knife to slice downward. The kernels end up right in the pan. Use your fingers to break apart corn that sticks together.
This corn salad recipe is…
Vegetarian, vegan, plant-based, gluten-free, and dairy free.
Ingredients
- 6 cobs corn (about 5 cups kernels, or 3 15-ounce cans corn)
- ½ pint (1 cup) cherry tomatoes
- ½ cup diced red onion
- ⅓ cup roughly chopped fresh basil
- 2 tablespoons apple cider vinegar
- 2 tablespoons olive oil
- ¼ teaspoon garlic powder
- ¼ teaspoon chili powder
- ½ teaspoon kosher salt
- Fresh ground black pepper
- ½ cup feta cheese crumbles, for garnish (optional)
Instructions
- Cook the corn: Bring a large pot of water to a boil. (This takes about 15 to 20 minutes, so plan accordingly.) Shuck the corn, removing the silk. When the water is boiling, place the corn cobs in the pot. Boil covered for 4 minutes, until bright yellow. Run under cool water until cool enough to touch. (Alternate method: Roast the corn in the oven or use canned corn.)
- Cut the corn: Find a bundt pan, or large rimmed baking sheet or pan. Place the corn into the hole in the bundt pan or hold the corn vertically inside the baking sheet, then use a chef’s knife to slice down and remove the corn from the cob (the sides of the pan catch the kernels that fly when cutting; more details here.)
- Chop the vegetables: Meanwhile, dice the cherry tomatoes. Finely chop the red onion. Chop the basil.
- Mix in the dressing: In a large bowl, mix all vegetables with the apple cider vinegar, olive oil, garlic powder, chili powder, salt, fresh ground black pepper to taste, and optional feta crumbles. Stores refrigerated for up to 3 days.