Corn Salad With Tomatoes, Basil and Cilantro

By Genevieve Ko

Published July 15, 2022

Corn Salad With Tomatoes, Basil and Cilantro
Bobbi Lin for The New York Times. Food Stylist: Eugene Jho. Prop Stylist: Christina Lane.
Total Time
15 minutes
Rating
4(2,497)
Comments
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High summer produce comes together in this simple mix, tangy with lime juice and full of fresh herbs. Even in the height of the season, corn gets a touch sweeter when heated, and the easiest way to do it is in the microwave. It takes just a few minutes to zap the corn cobs in their husks, which makes them easy to shuck. The silks will slip right off the sweeter and still-crisp corn. Picking basil and cilantro leaves by hand then tearing them right over the salad keeps their delicate fragrance intact. Serve this with anything off the grill or alongside tacos or sandwiches.

Featured in: 20 Easy Salads for Every Summer Table

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Ingredients

Yield:4 to 6 servings
  • 5ears of corn
  • 1pint cherry or grape tomatoes, halved
  • 1lime
  • 3tablespoons extra-virgin olive oil
  • Salt
  • ¼teaspoon minced seeded fresh habanero or other very hot chile (optional)
  • ½cup fresh basil leaves
  • ¼cup fresh cilantro leaves
Ingredient Substitution Guide
Nutritional analysis per serving (6 servings)

176 calories; 8 grams fat; 1 gram saturated fat; 0 grams trans fat; 5 grams monounsaturated fat; 1 gram polyunsaturated fat; 28 grams carbohydrates; 4 grams dietary fiber; 6 grams sugars; 4 grams protein; 426 milligrams sodium

Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.

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Preparation

  1. Step 1

    Microwave the corn in their husks on high for 3 minutes. Shuck the corn — the silks will come off easily. (If you want to boil or steam the corn on the stovetop, you can shuck the corn first then cook just until brighter in color, 2 to 3 minutes.) Cut the kernels off the cobs, transfer them to a large bowl and add the tomatoes.

  2. Step 2

    Finely grate the zest of the lime directly over the corn mixture, then squeeze the juice from the lime all over. Add the oil, a generous pinch of salt and the chile, if using. Mix well, then tear the herbs over the salad and gently fold them in. Season to taste with salt and serve, or refrigerate in an airtight container for up to 1 day.

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Ratings

4 out of 5
2,497 user ratings
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Comments

silke

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

Barbara Snider

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.

Mark Plotkin

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

RickCT

I like to pre-wrap the shucked cobs in one layer of wax paper. Steaming seals in more flavor. Super with a lime wedge.

Terry

This salad wonderful. Even without cilantro (did not have any), it was great.

LR

This is so simple but so good.

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