Enjoy summer’s bounty of fresh fruits and vegetables with a corn salad featuring sweet 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 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 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 salad.
It’s the perfect side dish for any 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.
What’s your favorite summer vegetable?
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Summer Sweet 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.