Sweet Corn, Tomato, and Basil Salad

Using fresh, local ingredients makes it possible to achieve big flavors with little money and effort.

Using Fresh Ingredients

Farmers markets are open! I love to go see which fruits and vegetables call to me, and I use that to guide my cooking for the week. I purchased all of my ingredients at my local farmers market, and everything was so fresh and delicious.

Cooking Corn in the Oven

Yes, you can cook corn directly on the oven rack in the husk. No, you don’t have to add anything to it. In my opinion, this method really enhances the flavor of the corn, and it’s so simple! The only thing you need to do is trim any loose pieces from the husk. I cut the silks, pinching at the end to make sure that I didn’t cut into the cob, and then removed any really loose outer leaves.

Before trimming
After trimming

When you pull the corn out of the oven, it smells AMAZING! I know there are tools you can buy to trim corn from the cob, but I just use a sharp knife. It can get a little messy, but if you use a large cutting board, it stays pretty contained.

Sweet Corn, Tomato, and Basil Salad

Difficulty: Beginner Prep Time 15 min Cook Time 30 min Rest Time 15 min Total Time 1 hr Servings: 6 Best Season: Summer



  1. Preheat the oven to 350℉.

  2. Prepare the corn.

    Trim the silks and any loose leaves. Place the corn, in husks, directly on the center rack in the oven. Bake for 30 minutes. Remove from the oven and allow to cool.

  3. Whisk the dressing.

    Add the vinegar, salt, and pepper to a small bowl, Slowly whisk in the olive oil to emulsify.

  4. Prepare the salad.

    Once the corn has cooled, remove from the cob with a knife. Slice the tomatoes in half and chop the basil. Add to a large bowl and mix together with the dressing. Serve immediately or chill.

Keywords: sides, fresh, vegetarian, vegan

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