Summer Corn Salad

— Written By and last updated by Summer corn salad

Summer Corn Salad


  • 6 ears corn, husked and cleaned
  • 3 large tomatoes, diced
  • 1 large onion, diced
  • ¼ cup chopped fresh basil
  • ¼ cup olive oil
  • 2 tablespoons white vinegar
  • salt and pepper to taste


  • Step 1

Bring a large pot of lightly salted water to a boil. Cook corn in boiling water for 7 to 10 minutes, or until desired tenderness. Drain, cool, and cut kernels off the cob with a sharp knife.

  • Step 2

In a large bowl, toss together the corn, tomatoes, onion, basil, oil, vinegar, salt and pepper. Chill until serving.

Nutrition Facts

Per Serving:

305.5 calories; 6.2 g protein; 42.8 g carbohydrates; 0 mg cholesterol; 8.7 mg sodium.

Dee Furlough – MS, CFCS
Family & Consumer Sciences Extension Agent