Corn Salad With Tomatoes, Basil and Cilantro

By Genevieve Ko

Published July 14, 2022

  • Bobbi Lin for The New York Times. Food Stylist: Eugene Jho. Prop Stylist: Christina Lane.
Media 1 of 1
Total Time
15 minutes
Rating
4(2,773)
Comments
Read comments

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 Hot Summer Days

  • or to save this recipe.

  • Subscriber benefit: Give recipes to anyone

    As a subscriber, you have 10 gift recipes to give each month. Anyone can view them - even nonsubscribers. Learn more.

    Subscribe

  • Share this recipe

  • Print this recipe

    or to print this recipe.

Advertisement

Ingredients

Yield:4 to 6 servings

  • 5 ears of corn

  • 1 pint cherry or grape tomatoes, halved

  • 1 lime

  • 3 tablespoons extra-virgin olive oil

  • Salt

  • ¼ teaspoon minced seeded fresh habanero or other very hot chile (optional)

  • ½ cup fresh basil leaves

  • ¼ cup fresh cilantro leaves

Ingredient Substitution Guide
Nutritional analysis per serving (4 to 6 servings)

28 grams carbs; 176 calories; 5 grams monounsaturated fat; 1 gram polyunsaturated fat; 1 gram saturated fat; 8 grams fat; 4 grams fiber; 426 milligrams sodium; 4 grams protein; 6 grams sugar

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.

Powered by

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.

Private Notes

Leave a Private Comment on this recipe and see it here.

Ratings

4 out of 5
2,773 user ratings
Your rating

or to rate this recipe.

Have you cooked this?

or to mark this recipe as cooked.

Comments

silke

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

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

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.

Pam

10/10. So easy and so much flavor. Made as directed and added pickled red onion and avocado per other comments.

Jackie

This was better than the sum of its parts. I made it because I had all the ingredients on hand, but was so surprised at the flavor - great! I left out the chile because my husband doesn't tolerate heat, but other than that made it exactly as written.

Lisa H

I added avocado and a bit of baby spinach. Really nice!

Private comments are only visible to you.

Recipe Tags

or to save this recipe.