Corn Salad With Tomatoes, Basil and Cilantro Recipe (2024)

Didn’t have corn so used potatoes… just kidding. Made it as is, and it was fabulous!

I always add chopped avocado, red or green onion and either black or pinto beans to this classic salad. I have to make it when fresh corn is available and inexpensive.

For any corn salad, cut the kernels off the cob then dry fry them in a cast iron skillet to greatly enhance both the corn flavor and the sweetness

Why cook the corn..maybe a minute in the microwave to help get the silks off, but otherwise there is nothing sweeter and more wonderful than uncooked corn kernels in a salad. Yum.

You can add whatever sounds good to you. Avocado is great in this salad. I have made a similar one with black beans, and cumin added to the dressing. One of our summer favorites

Any reason not to use frozen corn in place of fresh corn? Thanks

After microwaving the corn in the husks, cut off the bottom. You can then squeeze the corn out the bottom leaving all the silk behind. Great salad.

Everyone adding black beans and peppers and avocado are really just making Texas caviar. Which is a totally different outcome than this beautiful salad, meant to highlight the flavors of fresh summer corn and tomatoes. I did add a bit of mint, because I had it.

I made this for dinner tonight on a day when it was 103 degrees here in Austin. I served it with grilled sockeye salmon, a cold rose, and sliced Texas peaches over vanilla ice cream. A total hit with the whole family! I left the Serrano Chile out for the grandchildren.

Loved the flavor profile & tried the neat effective mw trick with the corn, I did add/adjust a few ingredients according to what I needed/wanted to use. To the base recipe I added 3 diced honey mangoes, 1 peeled & diced English cucumber and replaced pepper with 2 whole minced serranoes, juice from 3 limes plus zest of 2 of them. I didn't need to increase the EVOO. Fresh basil and cilantro from my garden, 1 cup/1/2 cup respectively, torn not cut made for a bright delicious salad.

I made this with left over grilled corn. Added briny feta crumbles. It was fabulous!

I make a variation of this recipe. I add a chopped yellow or orange bell pepper, can of black beans and squeeze a lime over it all.

Great salad.Needs onion: red, green or maybe both.

This is a wonderful way to use a bit of summer produce for a quick bite for the sudden hungries. Downscaled for just me. I microwaved 1 ear of corn for 1 min and let it steam for 3 more minutes and seasoned to taste. Scooped it with some corn tortillas. Excellent snack.

Someone told me that microwave trick years ago and I never went back! We add time for more ears. Love the corn this way. We remove the darker leaves from the corn husks and the top silk that sticks out. Even easier this way. Can't wait to make this salad, we have lots of fresh basil and our tomatoes finally came in. May even try the purple basil (or a mix). YUM

This keeps much longer than a day. Found container at least a week later and it was delish. I don’t add basil until time of service so no issue with it turning black. Crumbled feta is great addition as is a scallion- greens no white bulb. This and Gabrielle Hamilton’s maque choux=best use of leftover fresh corn.

I made this for a family picnic. It was great. I added the diced tops of spring onions which added a nice little kick.

Made it twice already. Delicious and simple, especially with all the local fresh produce in Upstate NY. Following the suggestions of others, I used twice as much lime zest and lime juice.

Substituted the fresh tomatoes and with jar of sun-dried tomatoes. Excellent change!

For me, five ears of corn yielded a much greater ratio of corn to tomatoes than the recipe picture suggests- next time I’ll cut it back to 4 ears. Nice flavor, especially at peak tomato and corn season here in New England.

Can u substitute lemon juice?

Definitely needed more EVOO. Perhaps a splash of rice, wine vinegar, or red wine vinegar might have been better in the lime, which didn’t seem to stand up.

Yum. All local but the lime, salt and oil. Only microwaved one minute. Perfect.

Added rice vinegar for a little more sweetness

For a salad, it's fine to shuck the silks after the corn has cooled, but if you microwave corn to eat on the ear, it's better to remove the silks first, so that the corn is ready to eat as soon as it's done. I've done it this way for at least 50 years and it always comes out perfect. It should only take 3-4 minutes, depending on the number of ears and the power of the microwave. Great salad, just as it is, but I used hot sauce because I didn't have a pepper on hand.

This is one of my all-time NYT Cooking faves. The blend of lime, cilantro, and basil is magical. (Chef) hats of to Chef Ko!

Delicious recipe! Only gave it 4 stars because I felt it needed more lime zest and juice. I also find it difficult to control the heat with minced habaneros, so I juiced the lime and added gochujang paste to that.

This is SO good! We've made it 3 times with some of the best Iowa sweet corn in the world. (Yes, I said world!) We used 2 jalapeño peppers and would not be opposed to three for a little extra heat.

I added black beans. The simple lime/oil dressing was perfect and very flavorful.

Delicious! Made exactly to the recipe and everyone loved it!