Fresh Tomato and Corn Salad

This recipe is adapted from Papa Spuds, a cool local company that has been my go-to this Spring and Summer for fresh produce, meats and baked good (the oatmeal raisin cookies are insane.)

Fresh Tomato and Corn Salad is everything I like about summer dining.  There’s no need to turn on the oven and you can’t beat fresh sweet corn just out of the fields and herbs from my back porch.  The flavors combine beautifully and you don’t need to cook the corn first if you, like me, love the crunchy texture and sweet flavors of raw corn.  Sprinkle on some parmesan, feta or whatever cheese you prefer and make this dinner or serve alongside some barbecue chicken or grilled seafood.

What to buy (serves 3-4):

  • 8 ounces cherry tomatoes
  • 2 ears sweet corn
  • 1/2 cup sweet basil, chopped
  • 1/4 cup mint, chopped
  • 1 lime
  • 2 tablespoons olive oil
  • salt and pepper
  • 1/4 cup parmesan cheese, shredded
  • parsley, optional garnish

What to do:

  • chop tomatoes in half, sprinkle with 1/4 teaspoon salt and place in a colander to drain (you want to remove as much liquid as you can)
  • shuck corn and with a sharp knife, cut kernels off the cob
  • combine tomatoes, corn, herbs, olive oil and juice from lime in a bowl
  • mix well and add salt and pepper to taste
  • top with parmesan and fresh herbs


  1. I thought the mixture had feta cheese and then realized it was white corn! Of course
    in Minnesota it would be yellow corn or the yellow/white combination known as candy
    corn. A delicious, fresh salad and easy in stock ingredients. Thank you, Kris

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