I have a love/hate relationship with August. On the one hand it means
that summer is coming to an end. On the other hand, two of my seasonal favorites, corn and tomatoes, are
finally available. It's often too hot to run the oven or stand outside tending the grill so I look for easy to prep sides like this salad.
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This was the perfect side to some marinated bone-in chicken. Since you serve it cold it's a great make ahead dish and it's good in the fridge for days. That is, if it lasts that long, it disappeared pretty quickly here!
Cherry Tomato Corn Salad
Ingredients
- 2 teaspooon dried basil
- 3 tablespoons olive oil
- 2 teaspoon lime juice
- 1 teaspoon sugar
- 1/2 teaspoon salt
- 1/4 teaspoon pepper
- 2 cup fresh sweet corn
- 2 cup cherry tomatoes -- halved
- 1 cup chopped seeded peeled cucumber
Instructions
- In a jar with a tight-fitting lid, combine the basil, oil, lime juice, sugar, salt and pepper; shake well.
- Saute the corn for 5 minutes in a skillet and let cool before adding to the salad.
- In a large bowl, combine the corn, tomatoes and cucumber. Drizzle with dressing; toss to coat. Refrigerate until serving.
This post has been updated with new photos, text and a printable recipe card.
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