Food & Cooking Recipes Salad Recipes Corn Salad 3.4 (181) 6 Reviews By Martha Stewart Test Kitchen Martha Stewart Test Kitchen The recipes developed by our test kitchen team have undergone a rigorous process of development and testing, ensuring that every element is optimal, from ingredient amounts to method and cooking time. This process includes triple-testing recipes to ensure they meet our high standards. The many stellar cooks and food editors who have been part of our team include Sarah Carey, Lucinda Scala Quinn, Jennifer Aaronson, Shira Bocar, Anna Kovel, Greg Lofts, Riley Wofford, Lauren Tyrell, and Lindsay Leopold. Editorial Guidelines Updated on May 18, 2021 Print Rate It Share Share Tweet Pin Email Servings: 8 A hint of lime and fresh herbs bring a flavor boost to this simple, make-ahead corn salad that's ideal for summer. Ingredients 6 ears corn 2 medium vine tomatoes, chopped 3 scallions, thinly sliced crosswise 2 sprigs fresh basil 1 lime, juiced ¼ cup extra-virgin olive oil ½ teaspoon coarse salt ¼ teaspoon ground black pepper Directions Remove corn kernels from cobs and place in a large bowl. With the side of a spoon, scrape corn milk from cobs into the bowl. Add remaining ingredients and stir to combine. Corn salad can be made a day ahead and stored in the fridge. Remove from fridge at least 30 minutes before serving. Rate it Print