Corn Salad With Tomatoes, Basil and Cilantro
Published July 14, 2022
Bobbi Lin for The New York Times. Food Stylist: Eugene Jho. Prop Stylist: Christina Lane.
- Total Time
- 15 minutes
- Rating
- Comments
- Read comments
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Ingredients
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
Nutritional analysis per serving (4 to 6 servings)
28 grams carbs; 176 calories; 5 grams monosaturated 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.
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Preparation
- 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.
- 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
Comments
Didn’t have corn so used potatoes… just kidding. Made it as is, and it was fabulous!
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.
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
If you make a day ahead, do the basil and cilantro hold up?
No one said how to dry fry corn so I asked Gemini: To dry fry corn kernels for a salad—meaning you want to achieve a nice char and texture without relying heavily on added fats—use a **medium-high heat** and cook for **10 to 12 minutes**. ### Recommended Method 1. **Prep:** Use fresh or thawed frozen corn. If you are using frozen corn, ensure it is as dry as possible; excess moisture will cause the corn to steam rather than brown. 2. **Pan Selection:** A cast-iron or stainless steel skillet is ideal for developing a good char. 3. **Temperature:** Preheat your skillet over **medium-high heat**. You want the pan hot enough to sear the kernels on contact. 4. **The Process:** * Add the kernels in a single, even layer. * **Crucial Step:** Let the corn sit **undisturbed** for about 3–4 minutes to allow the natural sugars to caramelize and develop those charred, golden-brown spots. * Toss or stir the corn and continue cooking for another 6–8 minutes, stirring occasionally, until you reach your desired level of char and the kernels are tender. 5. **Finishing:** Once finished, remove from the heat immediately. You can lightly season with salt, pepper, or herbs while the corn is still warm to help the flavors adhere.
I had part of an English cucumber on hand so diced it and added it. The recipe needed no alterations, but I enjoyed the salad both before and after the cucumber addition.