Fresh Corn, Tomato & Basil Salad (A Farm-Stand Favorite, Reimagined)

I grew up with sweet corn as a summer staple. My parents raised rows of it for a small farm stand, and the routine was simple: boil, butter, salt, done. Lately I’ve been craving another way to enjoy that just-picked sweetness—something that still tastes like summer but feels a little lighter and brighter. This crunchy corn salad is it: fresh kernels tossed with juicy tomatoes, a little onion bite, fragrant basil, tangy lime, and salty feta. It’s everything I love about peak-season produce in one bowl.

Why you’ll love it

• Fast: 15–20 minutes, no oven needed.

• Flexible: Serve alongside grilled anything, pile it over greens, or scoop it with tortilla chips.

• Make-ahead friendly: The flavor gets even better after a short chill.

• Garden-forward: Uses simple ingredients you probably already have at peak ripeness.

Ingredient notes

• Sweet corn: Raw kernels keep their snap and milkiness. If you prefer softer, blanch the kernels for 2 minutes, then cool.

• Tomatoes: Cherry or beefsteak both work—use what’s ripe and flavorful.

• Onion: Red or sweet onion adds a clean, crisp bite.

• Basil: Tear or chiffonade just before tossing to keep it bright.

• Lime + olive oil: This simple dressing keeps the salad light and fresh.

• Feta: Adds a creamy, salty counterpoint (mozzarella or cotija also play well).

• Optional heat: A minced jalapeño brings a subtle kick without overpowering the corn.

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Tips & variations

• Add creaminess: Fold in a diced avocado right before serving.

• Make it a main: Add a can of drained black beans or grilled shrimp/chicken.

• Swap the cheese: Try fresh mozzarella + lemon juice for a caprese vibe.

• Herb twist: Basil is classic, but mint or cilantro are great, too.

• Meal prep: Toss everything except the basil and feta; add those just before serving.

Sweet Corn, Tomato & Basil Salad

🖨️ Print Recipe

Ingredients

• 3–4 ears of fresh sweet corn, kernels cut off (raw or lightly blanched)
• 2 medium tomatoes (or a handful of cherry tomatoes), diced
• ½ small onion (red or sweet works best), finely diced
• ¼ cup fresh basil leaves, chopped or torn
• ½ cup feta cheese, crumbled
• Juice of 1 lime
• 2 tbsp olive oil
• Salt & black pepper, to taste
• Optional: 1 jalapeño, minced (for heat)

Instructions

1. Prep the corn
   • If you want a brighter crunch, leave corn raw. For softer sweetness, blanch the kernels in boiling water for 2 minutes, then cool.
2. Combine
   • In a large bowl, combine corn, tomatoes, onion, and basil.
3. Dress
   • Drizzle with olive oil and lime juice. Season with salt & pepper. Toss gently.
4. Finish
   • Sprinkle feta on top before serving.
   • Chill 15 minutes for flavors to meld, or serve right away.

Variations

• Add avocado chunks for creaminess.
• Swap lime for lemon and feta for fresh mozzarella for a caprese-style twist.
• Toss in black beans for a heartier side dish.

Corn tip: If using very fresh corn, raw kernels are sweetest and crispest. If corn is older, blanching helps.