New This Month

Corn Salad


A hint of lime and fresh herbs bring a flavor boost to this simple, make-ahead salad.

  • Servings: 8

Source: Mad Hungry, June 2011


  • 6 ears corn
  • 2 medium vine tomatoes, chopped
  • 3 scallions, thinly sliced crosswise
  • 2 sprigs fresh basil
  • 1 lime, juiced
  • 1/4 cup extra-virgin olive oil
  • 1/2 teaspoon coarse salt
  • 1/4 teaspoon ground black pepper


  1. Remove corn kernels from cobs and place in a large bowl.

  2. With the side of a spoon, scrape corn milk from cobs into the bowl. Add remaining ingredients and stir to combine.

  3. Corn salad can be made a day ahead and stored in the fridge. Remove from fridge at least 30 minutes before serving.

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