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Fresh Corn Salad

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Going to the farmer’s market in August is always inspiring. The tomatoes, the squash, the watermelon, and oh, the corn. I swear the corn calls my name and then practically leaps off the table and into my hands. We just can’t get enough in the Zweben household.


  • 6 ears of shucked corn, kernels removed
  • 1 pint cherry or pear tomatoes
  • 1/4 bunch Thai basil
  • sea salt to taste
  • cracked black pepper
  • a pinch of crushed red peppers
  • 4 oz. extra virgin olive oil


  • Shuck corn and cut kernels from the cob.
  • Heat oil in frying pan over medium heat.
  • Add corn and saute for approximately 4 minutes.
  • Add tomatoes and cook for another 2 minutes.
  • Add basil, salt and pepper, crushed red pepper and saute until the basil is wilted.

This easy summer salad can be served warm or cold and I promise you, it will compliment almost any dish you’re cooking on the grill. You’ll have this recipe ready in a snap! Serves 4.