Corn Salad With Tomatoes, Basil and Cilantro

Name: Corn Salad With Tomatoes, Basil and Cilantro
Total time: 15 min
Yield: 4 to 6 servings
Cuisine: american
Ingredients: 5 ears of corn; 1 pint cherry or grape tomatoes, halved; 1 lime; 3 tablespoons extra-virgin olive oil; Salt; 1/4 teaspoon minced seeded fresh habanero or other very hot chile (optional); 1/2 cup fresh basil leaves; 1/4 cup fresh cilantro leaves

By Genevieve Ko

Published July 15, 2022

Corn Salad With Tomatoes, Basil and Cilantro — Bobbi Lin for The New York Times. Food Stylist: Eugene Jho. Prop Stylist: Christina Lane.

Total Time: 15 minutes
Rating: 4(2,391)
Comments: Read comments

High summer produce comes together in this simple mix, tangy with lime juice and full of fresh herbs. Even in the height of the season, corn gets a touch sweeter when heated, and the easiest way to do it is in the microwave. It takes just a few minutes to zap the corn cobs in their husks, which makes them easy to shuck. The silks will slip right off the sweeter and still-crisp corn. Picking basil and cilantro leaves by hand then tearing them right over the salad keeps their delicate fragrance intact. Serve this with anything off the grill or alongside tacos or sandwiches.

Featured in: 20 Easy Salads for Every Summer Table

or to save this recipe.
Subscriber benefit: give recipes to anyone
As a subscriber, you have 10 gift recipes to give each month. Anyone can view them - even nonsubscribers. Learn more.
Subscribe
Share
Print Options
Include recipe photo

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

Opt out or contact us anytime. See our Privacy Policy.

Preparation

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.

Ratings

4 out of 5

2,391 user ratings

Have you cooked this?

Private Notes

Leave a Private Comment on this recipe and see it here.

Comments

silke2 years ago

Didn’t have corn so used potatoes… just kidding. Made it as is, and it was fabulous!

Barbara Snider2 years ago

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 Plotkin2 years ago

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

Miriam3 days ago

What is a good substitute for cilantro (not mint)?

PJKeegs4 months ago

A winner! Substituted frozen corn for on the cob. I might slightly toast the corn next time. Don’t skip the lime, which adds a wonderful brightness. Added some leftover feta which tasted like it belonged there all along. Served along with Marcella Hazan’s chicken w/lemons and Greek lemon potatoes. Simple and easy to make, and a big hit with guests.

flash gordon, MD7 months ago

After microwaving, cut off the widest part of the base of the corn, opposite the tassels, and grab the tassels and squeeze the corn out. All tassels will be gone and you have a completely clean ear of delicious corn! Try it – it's one of my favorite hacks!👍⚡️

Private comments are only visible to you.