Summer Corn Salad
Recipe type: Salad
Serves: 2
When I long for summer flavors, this simple corn salad hits the spot every time. Feel free to adjust all the proportions to your liking.
  • 2 cups cooked corn, kernels removed from the cob (or 1 15 oz can fresh corn)
  • 1 handful of cherry tomatoes, sliced in half
  • 1 small handful of fresh basil chiffonade
  • A few pieces fresh mint chiffonade (optional)
  • For the vinaigrette:
  • 1-2 cloves fresh garlic minced
  • 1-2 tablespoons balsamic vinegar
  • 3-4 tablespoons olive oil
  • salt and pepper to taste
  1. Prepare the vinaigrette by whisking all the ingredients together until emulsified. Add salt and pepper, to taste. Set aside.
  2. In a medium bowl, add the corn kernels, tomatoes, basil and mint. Add just one or two tablespoons of the salad dressing at a time and toss gently.
  3. This salad is great chilled. If you do this, chill the corn and tomatoes and only add the basil and mint when you're ready to toss everything together.
Recipe by Lemons + Anchovies at