15 minutes
A fresh and zesty corn salad with cherry tomatoes, basil, cilantro, and a lime dressing, perfect for a summer side dish.
Fresh Corn, steamed
0 ears
Cherry Tomatoes, halved
0 pint
Lime, zest and juice
each
tablespoons
to taste
Habanero Chile, minced, seeded
teaspoons
Fresh Basil Leaves, torn
cups
Cilantro, torn
cups
1. Steam and Shuck the Corn
Place the ears of corn, husks and all, into your microwave. Heat them on high for 3 minutes. Carefully remove the corn from the microwave and shuck by holding the base and sliding the husk and silks off the top.
2. Cut the Corn Kernels
Stand each ear of corn up in a large bowl and slice downwards to let the kernels fall into the bowl.
3. Add Tomatoes to Corn
Add the halved cherry or grape tomatoes to the bowl with the corn kernels and mix gently.
4. Season with Lime, Oil, and Chile
Zest the lime directly over the corn and tomato mixture, then cut the lime in half and squeeze its juice over the salad. Drizzle in the extra-virgin olive oil, sprinkle with salt, and add the minced hot chile if using. Mix well to combine.
5. Add Herbs and Serve
Tear the basil and cilantro leaves by hand and fold them into the salad. Serve the salad immediately or store in an airtight container in the refrigerator if prepping ahead.
Use fresh, in-season corn and ripe heirloom or cherry tomatoes for the best flavor and texture. For corn, look for ears with bright green husks and plump, milky kernels. If using larger tomatoes, core them and remove the seeds to avoid excess moisture in the salad.
Adjust the acidity with fresh lime or lemon juice to lift the corn’s natural sweetness and season generously with salt and freshly cracked black pepper.
Grilling the corn adds a smoky depth that elevates the dish. Alternatively, blanch the corn by boiling it for a few minutes, then immediately cooling it in an ice bath to retain its color and crunch.
Allow the salad to sit for 15-30 minutes after mixing to let the flavors meld together, enhancing the overall taste.
Use fresh basil and cilantro for vibrancy. Store herbs wrapped in damp paper towels in a plastic bag in the fridge until use.
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