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Small white bowl filled with fresh corn, basil and tomato salad

Corn, Basil and Tomato Salad

5 from 5 reviews

A refreshing summer salad with fresh sweet corn, tomatoes, red onions and basil tossed in a light lime dressing



  1. Blanch or steam corn for 3-4 minutes. Cool and cut corn from cobs into mixing bowl.
  2. Soak red onion in ice water for a couple minutes to remove the sharp taste. Drain and add to corn. Add tomatoes, basil, and thyme. Toss with olive oil, then add 2 1/2 tablespoons lime juice, salt and pepper to taste. Taste and adjust seasonings and add more lime juice if needed.
  3. Serve at room temperature.

Total time: 30 minutes


Slightly adapted from the Bon App├ętit Test Kitchen.

*I used both heirloom tomatoes and halved grape tomatoes