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Simple Recipes for Every Day

Corn Salad

corn salad made with tomatoes, cucumber, red onion, green onions, basil and lime juice in a serving bowl with a spoon
  • Serves:  6
  • Prep Time:  20 min
  • Cook Time:  10 min

Ingredients

  • 6 ears of corn, shucked
  • 1 pint cherry tomatoes, halved
  • ¼ cup diced cucumber
  • ⅓ cup finely chopped red onion
  • 4 green onions, roughly chopped
  • ⅓ cup roughly chopped basil
  • 1 tablespoon fresh lime juice (from 1 lime)
  • 2 tablespoons extra-virgin olive oil
  • 1 tablespoon honey, warmed
  • ½ teaspoon sea salt
  • ¼ teaspoon freshly cracked black pepper

Method

Grill Method:

  1. Preheat the grill on high. Place the corn on the grill and cook without moving until beginning to char, 4 minutes. Continue cooking, rotating every few minutes, until the corn is charred on all sides, about 8 minutes total. Transfer the corn to a cutting board and let cool slightly. Using a sharp knife, cut the kernels off the cobs.

  2. Transfer the corn kernels to a medium bowl. Add the tomatoes, cucumber, red onion, green onion, basil, lime juice, olive oil, honey, salt, and pepper and toss to combine.

Boiled Method:

  1. Bring a large pot of water to a boil over high heat. Add the corn and boil until the kernels are tender, about 8 minutes. Drain the corn and transfer it to a cutting board and let cool slightly. Using a sharp knife, cut the kernels off the cobs.

  2. Transfer the corn kernels to a medium bowl. Add the tomatoes, cucumber, red onion, green onion, basil, lime juice, olive oil, honey, salt, and pepper and toss to combine.