This is one of my favorite summer salads. Fresh corn, tomatoes, red onions, and herbs close to making this flavorful salad that’s perfect to accompany dinner or to require a gathering as an entremets.

You could probably get away with using canned or frozen corn, but I think fresh corn (I cut it off of the cob) is the secret to this salad tasting so good.


1 pint grape tomatoes, halved

1 1/2 cup thinly sliced red onion (about 1/2 of an average-sized red onion)

1/3 cup red wine vinegar

1/2 cup loosely packed chopped fresh basil

1 1/2 teaspoons fresh chopped dill2 teaspoons salt (more or less, to taste)

1 teaspoon black pepper (more or less, to taste)

2 tablespoons extra virgin olive oil

5 cups fresh corn kernels ( from approximately 4 large ears)

1 tablespoon minced fresh garlic


Place tomatoes, red onion, wine vinegar, basil, dill, salt, and pepper during a large bowl. Stir gently to mix. Set aside.
Heat vegetable oil during a large skillet over medium-high heat. Add corn kernels and saute and wait until the corn is tender (about 7-8 minutes), stirring constantly. Add minced garlic and saute for a further minute.
Add corn and garlic mixture to the tomato mixture. Stir gently to mix.
Serve immediately or bring back temperature, cover and refrigerate.


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