Fresh Corn and Tomato Salad

  • Level: Easy
  • Yield: 6 cups
  • Total: 30 min
  • Active: 15 min


3 tablespoons white wine vinegar

Kosher salt and freshly ground black pepper

1/4 cup extra-virgin olive oil 

6 ears fresh corn, shucked

2 cups red or orange grape tomatoes, halved

8 ounces mozzarella pearls or fresh mozzarella, cut into small cubes

1 bunch scallions, thinly sliced

1 1/2 cups fresh basil leaves


  1. Whisk together the vinegar, 2 teaspoons salt and some pepper in a small bowl. Gradually whisk in the oil, starting with a few drops and then adding the rest in a steady stream, to make a smooth dressing.
  2. Shear off the corn kernels with a sharp knife over a bowl (you should have about 4 cups). Toss in the tomatoes, mozzarella and scallions. Pour the vinaigrette over the salad and toss to coat. Cover and let stand for at least 15 minutes and up to 2 hours. Before serving, tear the basil over the salad and stir.
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164 Reviews


How did I not know you can (and should) eat seasonal corn raw?!? We have been boiling the corn we buy from our local farm and it’s totally unnecessary! This salad is one, if not the best, salad that I’ve ever had. I added grilled shrimp and used feta because it’s what I had. It would be great vegetarian and with no cheese too. You could even 1/2 the dressing and it would still be good. It’s versatile and forgiving. Will be making it again every summer and all summer long.

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