Enjoy summer’s bounty of fresh fruits and vegetables with a sweet summer corn salad featuring cherry tomatoes, diced avocado, fresh mozzarella and homegrown basil.
There’s nothing like the taste of sweet corn during the height of summer. It’s delicious no matter how you cook it.
Steamed or grilled, the result is full of flavor and irresistible to turn down.
We eat a lot of fresh corn in the summer. It’s inexpensive and stores well husked in the fridge.
My kids have been known to chow down on more than one cob. I always make plenty and always have leftover cobs.
This easy summer sweet corn salad makes great use of the fruits and vegetables in your fridge and only takes 15 minutes to prep.
The flavor stands out without any additional dressings or oils. All you need is a squeeze of fresh lemon juice to enhance the flavors in this tasty summer side dish.
It’s the perfect side salad for any summertime barbecue and there’s no guilt enjoying a big helping.
Should I use fresh or canned corn?
The main ingredient here is fresh corn on the cob. Stay away from canned or frozen. It doesn’t matter how you cook it – grill it, boil it or steam it.
The result is the same – sweet corn kernels with crunch.
I added fresh picked basil from my garden in ribbons because it’s pungent and tastes so much better than dried.
The basil and fresh lemon pull together the flavors of all the vegetables and mozzarella into an amazing salad combination.
I have a cherry tomato shrub on my back patio that is full of green fruit. It’s just a matter of time before this bush is littered with my favorite vegetable of the summer.
While I used store bought grape tomatoes this time, next time I plan to use homegrown tomatoes for this summer sweet corn salad.
Summer Corn Salad Ingredients:
To make this summer sweet corn salad, you will need:
Corn: You’ll need three ears, sliced and the kernels sliced off the cob. But grab a few extra ears to enjoy later in the week.
Cucumber: Any kind will do as long as you peel and dice it for this salad.
Tomatoes: Grape tomatoes work best in this salad because they are small and super sweet.
Avocado: Check the stem to make sure it is still attached and give the avocado the squeeze test. It should yield slightly.
Mozzarella: Fresh is best. I like to use the mini balls also called “ciliegine.”
Basil: I grown this herb fresh in my garden but it’s available at any grocery near the tomatoes.
Lemon: One fresh lemon squeezed over the salad helps marry all the flavors together.
Salt and pepper: Salt draws out of the flavors of the vegetables.
Try these delicious recipes featuring corn:
Sweet Summer Corn Salad
- 3 ears of corn, cooked and kernels sliced off the cob
- 1 cucumber, seeded and diced
- 1 pint grape tomatoes, halved
- 1 avocado, diced
- 1 container mozzarella balls
- 1 handful fresh basil leaves, sliced
- Kosher salt and pepper
- 1 lemon, cut in half
- Add the corn kernels to a bowl and mix in The grape tomatoes, cucumber, avocado and basil. Season with kosher salt and pepper. Finish with a squeeze or two of fresh lemon.
If you make this recipe, be sure to snap a photo and hashtag it #homeandplate. I’d love to see what you cook!