Summer Corn & Tomato Salad
Raw corn kernels sliced off the cob, mixed with ripe cherry tomatoes, basil, and a simple lime dressing. The salad that captures peak summer in a bowl — nothing cooked, nothing complicated, everything at its absolute best. You can only make this when the ingredients are perfect, which is the point.
Ingredients
🌱 From Your Homestead
- sweet corn (4 ears, kernels cut off)
- cherry tomatoes (2 cups, halved)
- fresh basil (large handful, torn)
🛒 From the Store
- lime (1)
- olive oil (3 tbsp)
- red onion (1/4, finely diced)
- salt
- pepper
- feta or cotija (optional)
How to Make It
- Gather your ingredients: sweet corn (4 ears, kernels cut off), cherry tomatoes (2 cups, halved), fresh basil (large handful, torn), lime (1), olive oil (3 tbsp), and the rest.
- Prep your homestead ingredients — wash, chop, and measure: sweet corn (4 ears, kernels cut off), cherry tomatoes (2 cups, halved), fresh basil (large handful, torn).
- Raw corn is sweet and crunchy when it's fresh — if the corn is older than a day, grill or blanch it first. Truly fresh corn eaten raw is a revelation. Cut the kernels off the cob by standing the ear upright in a bowl and slicing downward; the bowl catches everything.
- Cook for approximately 15 min. Adjust to taste and serve 4 portions.
- Plate, enjoy, and share with your household!
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