I’m pretty sure this salad right here is my favorite thing about summer. I know there are lots of other amazing things about summer, but don’t underestimate this corn salad. Believe me.
I was introduced to this super simple little medley by one of my very good friends, Annie. She’s been making it ever since we lived together 5 years ago or so and I have always loved it. What is really amazing is how simple it is. It uses summer’s best flavors – corn, tomatoes, and basil – and ties them all together with a splash of balsamic vinegar.
Annie never used cheese, that I can remember (or maybe she used mozzarella?), but I jazzed it up this time with some gorgonzola crumbles. If this salad was missing anything from the original recipe, it was some good moldy cheese.
But, if you are anti moldy cheeses, you could certainly replace it with some torn mozzarella, or even omit it entirely. I have had this salad many a time sans cheese and loved it all the same.
This recipe really speaks for itself, so I’ll just leave you with the images. They really show off the bright, summery character of this salad.
This corn salad screams summer with fresh corn, basil, cherry tomatoes, and creamy gorgonzola cheese. Omit the cheese for an equally delightful vegan dish.
10 minPrep Time
4 minCook Time
14 minTotal Time
- 5 ears corn, shucked
- 1 pint cherry tomatoes, halved
- 1 Tbsp minced red onion
- 1/2 cup packed basil leaves, julienned
- 1/2 cup gorgonzola crumbles*
- 2 Tbsp balsamic vinegar
- pinch salt
- Bring a large pot of water to boil, then add the shucked ears of corn. Cook for 4 minutes, then remove the corn to a plate to cool.
- When the corn is cool enough to be handled, cut the kernels off the corn. Cut most of the way down to the cob, but not too close or you'll get crunchy bits.
- Combine the corn with all the remaining ingredients in a large bowl. Toss and serve warm or cold.