Enjoy summer’s bounty of fresh fruits and vegetables with a summer sweetcorn 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.
June and July is corn season in Ohio and there is always locally grown corn available at the farmer’s market and at the grocery store.
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 corn cobs.
This fresh summer sweet corn salad recipe 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 a great side dish for any summertime barbecue or summer picnic and there’s no guilt enjoying a big helping.
It’s healthy eating!
Should I use fresh or canned corn?
The main ingredient here is fresh corn on the cob. Stay away from canned or frozen corn.
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 herbs, specifically 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 fresh veggies vegetables and mozzarella into an amazing flavorful 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 summer vegetable.
While I used store bought grape tomatoes this time, next time I plan to use homegrown tomatoes for this summer fresh sweet corn salad.
Summer sweetcorn salad ingredients
To make this summer sweet corn salad, you will need:
Corn: You’ll need three cooked medium 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.
How to make this easy corn salad recipe
Bring a large pot of water to a boil. Shuck the corn and remove the silk.
Add the corn to the boiling water and boil for 4 minutes.
Remove the corn from the boiling water using tongs and place in a large colander and run under cold water.
Slice the corn kernels off the cob on a cutting board using a sharp knife and place in a big bowl.
If the cobs are still hot to handle, use a paper towel to hold one end of the cob while slicing off the kernels.
Meanwhile slice the tomatoes, dice the cucumber and avocado and add to the bowl.
Add the mozzarella cheese and chopped fresh basil.
Cut a fresh lemon in half and squeeze both halves over the sweetcorn salad and stir to mix.
Try these delicious recipes featuring corn
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Fresh Sweetcorn Salad – Healthy and Easy to Make
- 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 black 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!