Corn Salad With Tomatoes, Basil and Cilantro
- Total Time
- 15 minutes
- Rating
- Notes
- Read community notes
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Ingredients
Yield:4 to 6 servings
- 5ears of corn
- 1pint cherry or grape tomatoes, halved
- 1lime
- 3tablespoons extra-virgin olive oil
- Salt
- ¼teaspoon minced seeded fresh habanero or other very hot chile (optional)
- ½cup fresh basil leaves
- ¼cup fresh cilantro leaves
Ingredient Substitution Guide
Nutritional analysis per serving (6 servings)
176 calories; 8 grams fat; 1 gram saturated fat; 0 grams trans fat; 5 grams monounsaturated fat; 1 gram polyunsaturated fat; 28 grams carbohydrates; 4 grams dietary fiber; 6 grams sugars; 4 grams protein; 426 milligrams sodium
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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- 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.
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Cooking Notes
silke
Didn’t have corn so used potatoes… just kidding. Made it as is, and it was fabulous!
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.
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
D Wright
Why cook the corn..maybe a minute in the microwave to help get the silks off, but otherwise there is nothing sweeter and more wonderful than uncooked corn kernels in a salad. Yum.
Susana528
You can add whatever sounds good to you. Avocado is great in this salad. I have made a similar one with black beans, and cumin added to the dressing. One of our summer favorites
Gail
After microwaving the corn in the husks, cut off the bottom. You can then squeeze the corn out the bottom leaving all the silk behind. Great salad.
Nancy Eichler
Any reason not to use frozen corn in place of fresh corn? Thanks
seely
Everyone adding black beans and peppers and avocado are really just making Texas caviar. Which is a totally different outcome than this beautiful salad, meant to highlight the flavors of fresh summer corn and tomatoes. I did add a bit of mint, because I had it.
Kate L.
I made this for dinner tonight on a day when it was 103 degrees here in Austin. I served it with grilled sockeye salmon, a cold rose, and sliced Texas peaches over vanilla ice cream. A total hit with the whole family! I left the Serrano Chile out for the grandchildren.
Pat Johnson
Loved the flavor profile & tried the neat effective mw trick with the corn, I did add/adjust a few ingredients according to what I needed/wanted to use. To the base recipe I added 3 diced honey mangoes, 1 peeled & diced English cucumber and replaced pepper with 2 whole minced serranoes, juice from 3 limes plus zest of 2 of them. I didn't need to increase the EVOO. Fresh basil and cilantro from my garden, 1 cup/1/2 cup respectively, torn not cut made for a bright delicious salad.
Cristina
I made this with left over grilled corn. Added briny feta crumbles. It was fabulous!
Grandi
I make a variation of this recipe. I add a chopped yellow or orange bell pepper, can of black beans and squeeze a lime over it all.
june
Great salad. Needs onion: red, green or maybe both.
Jane
This is a wonderful way to use a bit of summer produce for a quick bite for the sudden hungries. Downscaled for just me. I microwaved 1 ear of corn for 1 min and let it steam for 3 more minutes and seasoned to taste. Scooped it with some corn tortillas. Excellent snack.
Lynne I Thompson
Someone told me that microwave trick years ago and I never went back! We add time for more ears. Love the corn this way. We remove the darker leaves from the corn husks and the top silk that sticks out. Even easier this way. Can't wait to make this salad, we have lots of fresh basil and our tomatoes finally came in. May even try the purple basil (or a mix). YUM
wondering in Wellesley
Simple and tasty. May need a little extra microwave time.
Becca
Added chicken, dill, and sun dried tomato goat cheese to make it a dinner. Divine.
Judy Schultze
This is delicious...I made it last night to go with grilled salmon. I added some small dice English cucumber and a couple of diced scallions. The lime juice really makes it. Perfect for summer.
nancy
This keeps much longer than a day. Found container at least a week later and it was delish. I don’t add basil until time of service so no issue with it turning black. Crumbled feta is great addition as is a scallion- greens no white bulb. This and Gabrielle Hamilton’s maque choux=best use of leftover fresh corn.
CJ
I made this for a family picnic. It was great. I added the diced tops of spring onions which added a nice little kick.
ASA
Made it twice already. Delicious and simple, especially with all the local fresh produce in Upstate NY. Following the suggestions of others, I used twice as much lime zest and lime juice.
Sroos
Substituted the fresh tomatoes and with jar of sun-dried tomatoes. Excellent change!
Danielle
For me, five ears of corn yielded a much greater ratio of corn to tomatoes than the recipe picture suggests- next time I’ll cut it back to 4 ears. Nice flavor, especially at peak tomato and corn season here in New England.
Donna
Can u substitute lemon juice?
MKClarke
Definitely needed more EVOO. Perhaps a splash of rice, wine vinegar, or red wine vinegar might have been better in the lime, which didn’t seem to stand up.
SJH
Yum. All local but the lime, salt and oil. Only microwaved one minute. Perfect.
Molly V
Added rice vinegar for a little more sweetness
BJ
For a salad, it's fine to shuck the silks after the corn has cooled, but if you microwave corn to eat on the ear, it's better to remove the silks first, so that the corn is ready to eat as soon as it's done. I've done it this way for at least 50 years and it always comes out perfect. It should only take 3-4 minutes, depending on the number of ears and the power of the microwave. Great salad, just as it is, but I used hot sauce because I didn't have a pepper on hand.
Gigi Marinoo
This is one of my all-time NYT Cooking faves. The blend of lime, cilantro, and basil is magical. (Chef) hats of to Chef Ko!
Susan1228
Delicious recipe! Only gave it 4 stars because I felt it needed more lime zest and juice. I also find it difficult to control the heat with minced habaneros, so I juiced the lime and added gochujang paste to that.
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