Nothing beats fresh cooked corn on the cob with a nice pat of butter and some salt and pepper during the summer on a hot August day. It doesn’t take much to lure me into buying several ears at a time. However, when there are several ears leftover from the previous night’s dinner I make sure to save them, even the charred ones from the grill.
Cutting the kernels off and away from the cob is a resourceful way to use the corn and turn them into a beautiful side dish. Today I’m sharing with you a very simple and delicious side salad recipe featuring corn, sweet ripe cherry tomatoes, garlic, lemon juice, and a handful of fresh chopped basil. The various flavors of each ingredient contribute to one harmonious and enjoyable salad that the whole family will appreciate.
Personally I love packing this salad for a picnic lunch or to bring to a potluck party. Next time you find yourself with leftover corn, remember to save the ears. Your leftovers will be tomorrow night’s featured star ingredient in this great summer salad. Enjoy!
Recipe: Tomato Corn Basil Salad
Tomato Corn Basil Salad Recipe - A simple delicious side dish salad using fresh corn, sweet cherry tomatoes, fresh basil, garlic, lemon juice, and olive oil.
- 3 tablespoons extra-virgin olive oil
- 1 1/2 tablespoons freshly squeezed lemon juice
- 3 garlic cloves, finely chopped
- 1/2 teaspoon kosher salt
- 1/2 teaspoon freshly ground black pepper
- 4 ears cooked corn, kernels sliced from cob
- 1 cup cherry/grape tomatoes, halved
- 1/3 cup chopped fresh basil
- In a large bowl, whisk the olive oil, lemon juice, garlic, salt, and pepper.
- Gently mix in the cooked corn, tomatoes, and basil.