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Fresh Corn and Tomato Salad


from A Bountiful Kitchen

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Rate this recipe 4.6/5 (26 Votes)


  • 6 ears corn
  • 3 large fresh tomatoes
  • 1/2 large onion or about 1 cup chopped ( I used a sweet onion)
  • 1/2 cup chopped fresh basil
  • two to three sprigs fresh oregano (optional)
  • 2 tablespoons white vinegar ( I used white balsamic)
  • 1/4 cup olive oil
  • coarse sea salt
  • fresh ground pepper


Adapted from


Step 1

Boil corn in large pot of water for about 7 minutes. Drain and plunge corn into cool water. Cut corn off cob and set aside to cool completely.

Chunk tomatoes and onion. Coarsely chop basil and strip the oregano off stems. Place cooled corn, chopped vegetable and herbs into large bowl. Toss with vinegar and olive oil. Season to taste. Serve chilled or room temperature


-The recipe called for white vinegar, but I love white balsamic (sweeter) vinegar. Apple cider vinegar would also work. I don't recommend regular balsamic vinegar. The dark red color will discolor the onion and corn and the overall look of the salad will change.

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