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Fresh Midwest Summer Corn Salad

fresh midwest summer corn salad - featured image

A quick and easy 5-ingredient summer side dish featuring fresh sweet corn, cherry tomatoes, basil, and a creamy lime dressing. Perfect for summer gatherings and potlucks.

Ingredients

Scale
  • 4 ears fresh sweet corn, husked and kernels removed
  • 1 cup cherry tomatoes, halved
  • 1/4 cup fresh basil leaves, thinly sliced
  • 1/3 cup mayonnaise
  • Juice of 1 lime
  • Salt and freshly ground black pepper to taste (optional)

Instructions

  1. Husk the corn and remove all silk strands. Hold the ear upright on a cutting board and carefully slice downwards with a sharp knife to remove kernels (about 3 cups).
  2. Rinse and halve the cherry tomatoes. If using larger tomatoes, dice into bite-sized pieces. Set aside.
  3. Stack basil leaves, roll into a tight cigar shape, then slice thinly crosswise to create ribbons.
  4. In a small bowl, combine mayonnaise and freshly squeezed lime juice. Stir well to create a light, tangy dressing. Add a pinch of salt and pepper if desired. If dressing is too thick, add a teaspoon of water to loosen.
  5. In a large mixing bowl, add corn kernels, cherry tomatoes, and basil ribbons. Pour dressing over and toss gently to coat evenly without crushing tomatoes. Taste and adjust seasoning if needed.
  6. Cover and refrigerate for at least 15 minutes before serving to let flavors meld. Can be served immediately if needed.

Notes

Use fresh, locally sourced corn for best flavor. For a dairy-free option, substitute mayonnaise with plain Greek yogurt or vegan mayo. Toss salad gently to avoid crushing tomatoes and bruising basil. Chill for at least 15 minutes before serving for best flavor. Store leftovers in an airtight container in the fridge up to 2 days. Add fresh herbs just before serving if making ahead.

Nutrition

Keywords: corn salad, summer salad, easy side dish, fresh corn, basil, lime dressing, potluck recipe, gluten-free, vegetarian