This Summer Corn Salad is everything sweet and sunny about the season in one bowl. Crisp-tender corn, bursty cherry tomatoes, and ribbons of basil meet a splash of balsamic for simple, balanced brightness. A sprinkle of gorgonzola adds creamy, salty contrast, or skip it for a vegan version. The colors pop, the flavors sing, and it comes together fast.
Five Ingredients, Big Summer Energy.
I learned this salad from my friend Annie years ago, and it has never left my warm-weather rotation. The method is beautifully simple. Briefly cook the corn, cut it off the cob, then toss with tomatoes, basil, and balsamic. I like to add gorgonzola when I want a little creamy twang.
If I’m headed to a barbecue, I mix the base and carry the basil separately so it stays bright. At home, I eat a bowl while it is still a touch warm. The sweetness of the corn against the tang of vinegar is peak summer.
How I serve it:
Here’s exactly how I make it.
What You’ll Need
- Fresh corn on the cob — Sweet crunch and juice, the star of the bowl. Frozen kernels work when fresh is not available.
- Cherry or grape tomatoes — Juicy pops of acidity. Any ripe small tomato is great.
- Red onion — A little bite for balance. Shallot offers a milder vibe.
- Fresh basil — Peppery, aromatic lift. Stack, roll, and slice into thin ribbons.
- Gorgonzola crumbles — Creamy-salty contrast. Swap with torn mozzarella or omit for vegan.
- Balsamic vinegar — Tart sweetness that ties it together. A good, syrupy balsamic shines.
- Kosher salt — Wakes up the sweetness and acidity.
How to Make It (Step-by-Step)
Straightforward steps, bright results.
1) Blanch the Corn
- Bring a well-salted pot of water to a rolling boil.
- Add shucked ears and cook just until bright and crisp-tender, about 3 to 4 minutes.
- Transfer to a towel or sheet pan to steam off and cool until comfortable to handle.
2) Prep the Veg
- Halve the cherry tomatoes so they release a little juice.
- Mince a small amount of red onion for gentle bite.
- Stack basil leaves, roll into a cigar, and slice into fine ribbons.
3) Cut the Kernels
- Stand each ear in a shallow bowl or on a towel-lined board.
- Slice downward with a steady hand, shaving most of the kernel off without digging into the cob. This avoids tough bits.
4) Toss and Season
- Combine kernels, tomatoes, red onion, and basil in a large bowl.
- Splash with balsamic and sprinkle with salt. Toss gently to coat.
- Fold in gorgonzola right before serving so it stays creamy and distinct.
5) Serve
- Taste and adjust, a pinch more salt or an extra splash of vinegar if needed.
- Serve warm, room temp, or chilled.
Make-Ahead, Storage & Re-Chilling
- Make-ahead: Blanch and cut corn up to 24 hours ahead. Keep tomatoes and basil separate. Toss everything with balsamic and salt right before serving.
- Storage: Refrigerate in an airtight container for 2 days for best texture.
- Leftovers: Perk up with a fresh ribbon of basil and a small splash of balsamic. Serve cold or let it come to room temp.
Corn Salad With Gorgonzola Cheese FAQS
Yes. Thaw, pat dry, and sauté briefly to concentrate flavor before tossing.
A quick blanch keeps kernels crisp and juicy. Raw works if the corn is peak-season sweet.
Absolutely. Skip it or use a little finely sliced scallion for a softer flavor.
Slice just before serving and fold in at the end. Avoid hot kernels.
Toss with cooked farro or quinoa and add avocado for a satisfying bowl.
Summer Corn Salad With Gorgonzola Cheese and Balsamic Vinegar
Ingredients
For the salad
- 5 ears corn shucked
- 1 pint cherry tomatoes halved
- 1 tbsp red onion minced
- 1/2 cup basil leaves packed, julienned
- 1/2 cup gorgonzola cheese crumbles optional, replace with mozzarella or omit for vegan
- 2 tbsp balsamic vinegar
- 1 pinch salt to taste
Instructions
- Bring a large pot of water to boil. Add shucked corn and cook for 4 minutes. Remove and cool slightly.
- When cool enough to handle, cut kernels off the cob without scraping too close to avoid hard bits.
- In a large bowl, combine corn kernels, cherry tomatoes, red onion, basil, gorgonzola (if using), balsamic vinegar, and a pinch of salt.
- Toss gently to combine. Serve warm or chilled.
Equipment
- Large pot
- Cutting board and knife
- Large bowl
