Corn Salad


A hint of lime and fresh herbs bring a flavor boost to this simple, make-ahead corn salad that's ideal for summer.


  • 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


  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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