Summer Corn Salad Recipe

You can use any corn in this Summer Corn Salad Recipe, fresh off the cob, canned or frozen. This is what makes it so easy.

However, in Summer, with fresh corn and really tasty tomatoes - this corn salad really excels.

This recipe can be made ahead, since it is better the second day.

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Collect all the Summer Corn Recipe Ingredients, including knives, cutting board and medium sized bowl.

Summer Corn Recipe Ingredients:

  • 1 can corn kernels OR corn from 2 cooked cobs OR 12 oz (340 ml) of frozen corn
  • 1/2 package of grape tomatoes OR 1 medium tomato
  • 1/2 red onion
  • 2 tbsp (30 ml) fresh basil OR basil paste
  • 1/4 cup (60 ml) Olive oil
  • 2 tbsp (30 ml) vinegar
  • salt & pepper to taste
  • 1 tsp (5 ml) sugar (optional)




Drain & rinse the corn, if using canned.

Thaw - if using frozen.

Place the corn in a medium sized bowl.


Dice up the red onion.

For a picture tutorial on How to Dice Red Onion - Click Here


Add the diced onion to the Summer corn recipe bowl.


If the grape tomatoes are large - halve them and add to the bowl.

If using a whole tomato - dice it up.

For How to Dice Tomato - click here


Add the basil, vinegar, and Olive oil. Stir to combine everything, Taste test - add the salt & pepper to your preference. If you find it a bit too tart add the sugar and remix.

Summer Corn Recipe Yield: This recipe for Summer Corn Salad serves 4 - 6



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Vegetables: such as Marinated Vegetables

Home Made Dressings

Sandwiches: such as Egg Salad

Seafood Recipes such as the Neptune Salad

Tacos for your family or a large group.

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