corn tomato salad corn tomato salad Israeli Kitchen Take advantage of that end-of-summer bounty. (Photo: Jerry James Stone)

Sweet corn, basil and tomato salad

Whip up this one while corn is still in season – and don't miss out!

  • Yield: Serves 4-6
  • Prep time: 10 minutes
  • Cook time: 5 minutes

There’s still so much fresh corn at the farmers market, it is a shame not to indulge. Corn is probably more versatile than you think, like these corn popsicles. Yes, corn popsicles.

This salad is great for a BBQ, picnic, or just a warm late-summer night. It doesn’t require much cooking and it is very filling. It could be your main dish. It was mine!


  • 3 tablespoons olive oil
  • 1 tablespoon lemon juice
  • 2 cloves garlic, minced
  • 1/2 teaspoon salt
  • 1/4 teaspoon ground black pepper
  • 4 fresh ears of corn
  • 10 ounces cherry tomatoes
  • 2 tablespoons chopped basil
  • 1/4 cup red onion


Husk and clean the corn. Here is a quick video on the best way to husk corn.

Cut the kernels off.

Warm the olive oil in a large skillet, over a medium heat.

Add in the corn, cook until tender. Just a few minutes and then let the corn cool.

Add cooked corn to a large mixing bowl along with remaining ingredients. Mix together.

Place the mixture in the fridge for one hour before serving.

Garnish with fresh basil.

Related Topics: Salads

Recipes from the Israeli KitchenRecipes from the Israeli Kitchen