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+ servings

Fresh Corn and Tomato Salad

An ode to summer, perfect for seaside picnics and family get-togethers.
Prep Time10 mins
Cook Time10 mins
Total Time20 mins
Course: Salad
Cuisine: California
Servings: 4 to 6
Author: Adapted by Lisa of Whisk and Cleaver from theThe Junior League of San Diego Cookbook


  • 5-6 ears of fresh corn
  • 2 garlic cloves sliced
  • 3 tablespoons extra virgin olive oil divided (one tablespoon for the skillet, two for the salad’s dressing)
  • cup fresh basil julienned
  • 16-20 ounces heirloom tomatoes chopped
  • 1 tablespoon balsamic vinegar
  • Salt and freshly ground pepper


  • With a sharp knife, slice the corn kernels off of each cob.
  • Warm 1 tablespoon olive oil in a large skillet over medium heat; add the corn kernels and garlic. Sauté until the corn is tender and the garlic begins to brown, about five minutes.
  • Pour the corn and garlic into a serving bowl and allow the corn to cool slightly.
  • Add the basil and chopped tomatoes to the corn, stir to combine.
  • Whisk together the remaining olive oil and the balsamic vinegar; season with salt and pepper.
  • Drizzle over the salad and gently stir to combine.
  • Cover and refrigerate for a few hours before serving.